Easy Cheesy Hashbrown Casserole
A cheesy hashbrown casserole is the kind of comfort food recipe that feels instantly warming! The creamy layers, tender shredded potatoes, and golden edges make it a favorite for holidays, gatherings, and relaxed weekend brunches. This gluten-free version delivers all the indulgent flavor of a classic frozen hashbrown casserole, but with a homemade cheese sauce that melts into every bite.
Servings: 8 cups
Ingredients
- 32 oz frozen hashbrowns I like Cascadian Farm brand
- 2 tbsp olive oil
- 1 onion finely diced
- 3 cloves minced garlic
- ¼ cup gluten free 1:1 flour I like King Arthur Baking brand
- 1 ½ cups milk of choice
- 1 cup chicken broth
- 1.5 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¾ cup cottage cheese blended until smooth
- 8 oz shredded cheddar cheese
- ¼ cup butter
- 2 cups gluten free cornflakes I find these at Sprouts or Trader Joes!
Instructions
- Preheat oven to 350. Spray a 9x13 inch casserole dish with avocado oil.
- In a large deep skillet, heat the olive oil. Add the onions and garlic and saute until softened and fragrant.
- Add in the GF flour and stir until it turns into a paste. Slowly pour in the milk followed by the chicken broth while whisking, then add in the salt, pepper, garlic powder, onion powder, and paprika.
- Whisk constantly over medium heat until thickened, about 3-5 minutes.
- Turn the heat to low and stir in the blended cottage cheese and shredded cheddar cheese. Stir until melted and smooth.
- Add the thawed hash browns to the skillet and gently stir to combine. Add the mixture to the casserole dish and use a spatula to spread it out evenly.
- In a medium skillet, heat the butter over medium heat. Add the cornflakes and stir until toasted, about 3-5 minutes. Spread the topping evenly over the hashbrowns and cheese sauce mixture.
- Bake for 35-40 minutes or until the top is golden brown and the cheese sauce is bubbling. Enjoy!
Notes
- Topping is optional! Feel free to swap with ¾ cup additional shredded cheddar instead of the toasted cornflakes & butter.
- Thaw the hashbrowns fully. This helps the oven-baked casserole cook evenly and prevents excess liquid.
- Keep the sauce pourable. If it’s too thick, the potatoes won’t absorb the flavor.
- Make it ahead. Assemble entirely, then refrigerate for up to 24 hours. Add the topping right before baking.
Nutrition
Serving: 1cup | Calories: 393kcal | Carbohydrates: 37g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 922mg | Potassium: 490mg | Fiber: 3g | Sugar: 4g | Vitamin A: 592IU | Vitamin C: 12mg | Calcium: 294mg | Iron: 2mg