Gluten Free Hashbrown Casserole

There’s not many things in life that scare me. But one thing that does give me the heebie geebies is having a dinner guest with a severe gluten allergy!

What I mean by severe gluten allergy is that she can tell right after a meal if she has been glutened!

That means that if you gluten-ize her, she may never trust your cooking/baking ever again!!! She may think you are a liar, careless, or uneducated!

Ok, maybe not, but here’s one big tip: DO YOUR RESEARCH! Read up and google the ingredients! There’s lots of info about gluten on the WWW!

Also, be careful of cross contamination! Try to make everything gluten free for dinner! Trust me, that decreases the stress for you and your allergy burdened friend.

That way you don’t have to orientate your dinner guest about what’s gluten free and what’s not.

Sooooo, I bet you’re wondering what I served for dinner!

My wonderful father-in-law BBQ’d steak seasoned with only salt and pepper

I made a GF hashbrown casserole, tossed salad (with GF store bought dressing), and a dinner roll made with tapioca starch (I will share that recipe some time in the future:)

But what I will share with you at this time is my wonderful Gluten Free Hashbrown Casserole recipe!! It was a hit! And it doesn’t contain any of those instant soups! All from scratch and all gluten free!!

Gluten Free Hashbrown Casserole   

  • 1kg hashbrowns, thawed
  • 1 cup chopped onion
  • 500 mL sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 stick melted butter
  • 3 tbsp butter
  • 2 heaping tbsp corn starch
  • 1 cup diced celery
  • 1/2 cup diced mushrooms
  • 1 1/2 cups Milk
  • salt and pepper to taste
  • 3 cups Gluten free corn flakes with 3 tbsp butter
  1. Melt 3 tbsp of butter in a sauce pan
  2. Sauté onions, celery and mushrooms
  3. Whisk in cornstarch. This will make a paste.
  4. Slowly add cold milk while you whisk.
  5. Continue until you have the thickness you desire. Then remove from heat
  6. In a large bowl combine hashbrowns, sour cream, cheese, 1 stick melted butter, some salt and pepper and your rue.
  7. Stir until nicely mixed and spread in 9×13 ungreased pan
  8. Top with corn flake and butter mixture8. Place in oven preheated to 375 for 1 hr.
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2 Comments (+add yours?)

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