Gluten-Free Hash Brown Casserole

Heavenly Hash Brown Casserole

Make cheesy hashbrowns that the family will love! Using chicken broth, frozen shredded potatoes and, of course, lots of cheese, this bubbly dish is perfect side with breakfast or for brunch.
Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, brunch
Servings 6


  • 1 stick Butter, divided in half
  • 3 Scallions, chopped
  • ¼ cup Gluten-Free flour
  • 1 cup Milk
  • ½ cup Chicken broth
  • 2 cups Shredded cheese Monteray Jac, Cheddar, Smoked Gouda
  • pinch Cayenne pepper
  • Salt & pepper to taste
  • 1 320z Bag of frozen thawed shredded potatoes
  • ¾ cup Soft Gluten-Free breadcrumbs


  • Spray with Pam a regular 9”x13” casserole dish. Preheat the oven to 350 degrees,
  • Over medium high heat, let 1/2 stick of butter melt and then add scallions. Cook for 1 minute.
  • Once scallions are soft, add the GF flour. Stir until well incorporated. Then add milk and chickenbroth. Stir until it’s thick, and when it begins to bubble, add the cheese.
  • Continue stirring, and once this is thick, add a pinch of cayenne, salt, and pepper. Then add the bagof potatoes. Mix together and pour into prepared casserole dish.
  • Soften the remaining 1/2 stick of butter. In a large bowl, mix butter and GF breadcrumbs. Distributeevenly over the top of potatoes. Put in oven for one hour.


To make ahead:
Do not thaw potatoes. Add them frozen to the casserole. Cover and refrigerate. Next morning add the breadcrumb mixture and bake as above
*Recipe provided by the National Celiac Association
Keyword bread casserole, cheesy potatoes, gluten free breakfast recipes