Hash Brown Casserole is an easy side dish that uses very few ingredients.  

This dairy reduced recipe, uses almond milk and gluten free flour as a thickener, to create a gluten free version of the traditional 3 Ingredient Hash Brown Casserole.

A home made cream sauce, rather than a canned soup or sauce, puts the ingredients above 3 but it is well worth the extra effort.

This recipe yields 12 servings.

Enjoy the cheesy goodness of this quick potato casserole.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making this Hash Brown Casserole I set out 8 cups of hash browns to thaw.

Then I poured some almond milk into a medium size sauce pan on medium heat.

I measured in some onion powder, paprika, pepper and salt.

After whisking the ingredients together I made a paste with some more almond milk and some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.

I whisked the paste into the milk in the sauce pan.

While continuing to whisk the sauce at intervals, I grated the marble cheddar cheese. 

I allowed the sauce to thicken and just begin to boil before removing the pan from the heat.

Once the sauce was ready I greased a 9″ x 13″ baking pan.

Then I spread the thawed hash browns out evenly in the baking pan.

Next I sprinkled about half of the shredded cheese over the hash browns.

After adding the grated cheese I poured all of the cream sauce over the hash browns.

Then I placed the baking pan in the oven for 15 minutes.

I removed the pan after 15 minutes and stirred up the hash browns.  I returned the pan to the oven for another 15 minutes.

After the second 15 minutes, I removed the baking pan again and sprinkled the remaining grated cheddar cheese evenly on the top.

I returned the pan to the oven again for another 5 minutes. Until the cheese had melted.  You can cook longer to get the melted cheese to your liking.

This simple recipe is loaded with flavour and quick enough to prepare for a week night meal.

Whether you choose to make it dairy reduced or substitute regular milk this side dish recipe is sure to become a staple in your home.

Hash Brown Casserole is the perfect side dish to satisfy the appetites of young and old alike!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Hash Brown Casserole:

• 8 cups hash browns, thawed
• 4 1/4 cups almond milk divided
• 1 1/2 tbsp onion powder
• 3/4 tbsp paprika
• 3/4 tsp pepper
• 1/2 tsp salt
• 5 tbsp Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 2 cups grated cheddar cheese, divided

How to Make Hash Brown Casserole:

1. Preheat oven to 400F and grease a 9″ x 13″ baking dish.
2. Pour 4 cups of the almond milk into a medium size sauce pan over medium heat.
3. Add the onion powder, paprika, pepper and salt to the almond milk. Whisk to combine.
4. Make a paste with the remaining 1/4 cup of almond milk and the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour.
5. Whisk the paste into the ingredients in the sauce pan.  Continue whisking until it thickens and just starts to boil.
6. While waiting for sauce to thicken grate the cheddar cheese.
7. Once the sauce has thickened spread the thawed hash browns out evenly in the prepared pan.
8. Sprinkle about half of the grated cheese over the hash browns.
9. Pour all of the thickened liquid over the hash browns.
10. Bake in the oven for 30 minutes.  At half way point remove and stir the hash browns.
11. After 30 minutes remove the baking dish from the oven and sprinkle the remaining grated cheese evenly over the hash browns.
12. Return baking dish to oven for 5 minutes until the cheese has melted.  Cook longer if you want your cheese well browned.
13. Remove from oven.
14. Serve and enjoy!