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Hashbrown Casserole (Gluten-free version included)

I dropped in to visit my Aunt Lorena one day this week and she was mixing  a casserole for a family birthday dinner that night.  The recipe,  that she had got from a friend, looked like  something I would really enjoy.
I leaned over the island counter  to read her recipe card.  She smiled and  asked if I wanted to copy it .
I did !
I give her recipe here as I copied it, then also give my Gluten-free variation.

Lorena's Recipe

  • 1 kg bag of frozen Hash-browns (2 lbs) 
  • 2 tbs. chopped onion 
  • 1 1/2 cups sour cream 
  • 1 tin of cream of chicken soup 
  • 2 cups of shredded cheddar cheese 
  • 1 tsp salt and pepper (or to taste)  
  • 1/4 cup butter (melted) 
  • crushed cornflakes for topping 
  1. Mix all of the above and spoon into greased baking dish 
  2. Top with the crushed cornflakes 
  3. Bake for 45-60 min. at 350 degrees. 
Gluten-Free Version 
  •  1 kg (2 lbs) of frozen Hash-browns  
  •  1/2 chopped fine onion 
  • 1 1/4  cup sour cream 
  • 1/4 cup melted butter
  • 2 cups shredded cheddar cheese 
  • 2 cups whole milk 
  • 1 slightly rounded tsp of sweet rice flour 
  • 3 slightly rounded tsp of cornstarch 
  • 1/2 link of farmer sausage 
  • 1 tsp. coconut oil 
  • crushed gf cornflakes 
  1. Slice sausage thin, and pan fry in coconut oil  for a few minutes. 
  2. Mix sweet rice flour and cornstarch, salt and pepper and stir into the two cups of milk 
  3. Drain fat from the sausage, then add the milk to the sausage in the pan and  cook, stirring until thickened. 
  4. In large mixing bowl mix all the ingredients, adding the hash-browns  last  and spoon into buttered baking dish. 
  5. Top with cornflakes and bake at 350 degrees for 45-60 minutes. 
Note -  I was out of chicken breasts so I tried it with the sausage which we enjoyed  - but it would also be good with chopped chicken breast instead of the sausage. Since this makes a large recipe I cooked half of it and froze the other half for another day. 
(If you just love chopping, you could of course cube  your own raw potatoes) 


  1. We also make this same casserole with pork sausage and add some jalapenos for an extra kick. LOVE IT!

  2. I've made the first recipe many times over the years, our favourite way is with added chicken and topped with a can of french-fried onions instead of corn flakes...served with ketchup & also Frank's red hot sauce for a little yummy!

  3. Yum - a favourite casserole for sure!

  4. This sounds like a great casserole. I especially like the idea of eat half and freeze half.

  5. Mmmm this sounds yummy. I also have made something like this a time or two. I had never thought to add the meat to it. Silly me. I will have to give that a try.

  6. What a versatile dish, thank you for sharing it. I really like the idea of adding meat...bacon maybe?

    1. Bacon makes everything better!

  7. Silly I know but we call it Funeral potatoes. It is a staple at all luncheons after a funeral in our valley. Quite funny when we served it at my sisters wedding :)

  8. How big a dish should I use? One 9x13, or two 8x8 for the eat half, freeze half recipe?

  9. I just checked my frozen hash browns printed ingredients and wheat is included so I can't use them for a gluten free!

  10. you can use fresh potatoes

  11. where do i find gf cornflakes?

    1. Gluten-free cornflakes ia readily available here in all our grocery stores. Not usually found with the other cereals, though.. so you might want to ask. Nature Path puts out two variations.. one sweetened with honey and the other with fruit juice. I prefer the fruit juice one.

  12. I cannot find a cream of anything soup without yeast extract, which has gluten.

    1. No ... I don't think they make creamed soups without gluten ... they are all thickened with flour .. That is why in my gluten-free version of the recipe, the 'cream of soup' is made from scratch.
      Yeast extract is OK.. unless it has been grown from barley protein .. In Canada it must be stated .. in the US .. no - so depending on which side of the border you are -- you may need to check with the manufacturer to ask if their yeast extract is grown on barley.

  13. Alymer makes GF soups (cream of mushroom, chicken...)


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