A crowd favorite for potlucks and parties, gluten-free hashbrown casserole is cheesy and delicious! This easy hashbrown casserole recipe is made without canned soup!
Whisk in rice flour or potato starch. Season with salt and pepper. Let bubble for 2 minutes, whisking throughout.
Gradually whisk in chicken broth and milk. Continue to cook and whisk until thick. Remove from heat and set aside to cool slightly.
Mix Casserole
In a large bowl, stir together the cream soup substitute, sour cream, cheese, butter, minced onions, salt, and pepper.
Stir in the hashbrown potatoes.
Pour into a greased 9x13 inch casserole dish.
Make Topping
Melt the butter and stir it together with the crispy rice cereal.
Sprinkle evenly over the top of the potato mixture.
Bake at 350°F for 45 - 60 minutes or until edges are bubbly, top is golden brown, and the center is hot.
Notes
If you're prepping for the holidays or a party, you can make this casserole about one day in advance and keep it in the fridge. Pull the casserole out of the fridge about one hour before you place it in the oven. If you place the cold casserole dish right from the refrigerator into a hot oven, it could crack.