Oohhh, hash brown casserole, how we love thee! This is my mom’s recipe, and one of the most delicious versions I’ve ever had. A double batch is on the table every Thanksgiving and there’s never any left (gotta start making a triple batch!). It’s not the healthiest recipe….but it’s worth the caloric compromise!
Since most canned soup is a no-no, we had to find a certified gluten free brand for my sister. You can’t tell the difference at all. I’ve seen a few different GF brands pop up over the years, so look in the soup aisle first, or specialty foods aisle second (in our grocery store, it’s in both places). It might be in a can or a carton (like shelf-stable milk or boxed tomatoes). Of course, you can just use Campbell’s soup too. It’ll be delicious either way!
Hash Brown Casserole
- 1 bag (about 2 pounds) frozen hash brown potatoes, thawed slightly
- 1/2 cup (1 stick) melted butter
- 1 pint (16 ounces) sour cream
- 1/2 cup whipped cream cheese
- 1 can (12-15 ounces) gluten free cream of mushroom soup
- 2 1/2 cups (more if you like!) grated cheese – cheddar, colby jack, etc.
- 1/4 teaspoon salt
Preheat the oven to 350 degrees.
In a large mixing bowl, combine all ingredients and stir gently until well combined. Grease a 2-2 1/2 quart baking dish and spoon in the mixture, smoothing over the top. Bake for about an hour or until browned on top and bubbling on the sides. Enjoy!