No one can pass up this comforting classic, a tried-and-true recipe by yours truly (Gleann, EZ Gluten® Test Kitchen)! Cheesy hashbrown casserole is a great meal and fits the bill any time of the day. This recipe was not originally written to be gluten free; the recipe was updated to only use GF ingredients. This dish is wonderful as is, but you can also mix it up and make it your own easy peasy. Adjust the seasoning, change up what cheese(s) you use, throw in your favorite veggies, it’s all up to you.
We hope you enjoy the recipe, and if you give it a try let us know what you think. You can email us directly at: ezglutentestkitchen@elisa-tek.com. Feel free to drop a line if you ever have questions about recipes, substitutions, or safe food handling practices.
~Gleann~
Cheesy Hashbrown Casserole
Ingredients:
16 ounces rolled sausage
Ore-Ida shredded hash browns 30 ounces, thawed
1 yellow onion, diced
1 red bell pepper, diced
1 can hatch green chilies, drained
4 tablespoons unsalted butter
4 tablespoons gf flour
2 cups whole milk
2 cups chicken stock
4 cups sharp cheddar cheese, shredded
1 cup sour cream
1 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
Directions:
Preheat your oven to 350 °F.
Lightly spray a 3-quart baking dish with non-stick cooking spray and set aside. Alternatively,
you can grease/oil the baking dish if you prefer.
Over medium high heat in a large skillet, cook your sausage until browned, about 5 minutes.
Remove cooked sausage with a slotted spoon to a large mixing bowl with your thawed hash
browns. Reserve the drippings in the skillet.
Add the onion and bell pepper to your skillet and cook until soft, about 3 to 5 minutes. Stir
often to prevent burning.
Remove onion and bell peppers to the bowl with your hash browns and sausage. Add your
green chilies as well.
To the same skillet, add butter and melt. Once melted add the flour and whisk until
combined, cooking for one minute.
Slowly pour in your milk and chicken stock, whisking as you do so. Bring to a boil and then
reduce the heat to medium-low. Allow to simmer, stirring often, until thickened to a
consistency of likeness to slightly thinned canned soup, 5 to 10 minutes.
Add three cups of the shredded cheese, stirring until melted and combined. Remove from the
heat and stir in the sour cream, salt, pepper, and garlic powder.
Now add your cheese sauce to the mixing bowl with the other ingredients. Mix well to
combine everything evenly. Transfer to your prepared baking dish.
Sprinkle with the remaining one cup of shredded cheese and bake 45 to 50 minutes.
Garnish with minced chives if desired and serve!
Notes:
If you wish to make this the day before, complete steps 1 – 6 and then allow it too fully cool.
Cover tightly with foil and refrigerant. Before baking, let the dish come to room temperature.
Sprinkle with the remaining one cup of shredded cheese and bake as directed.
We have not tried freezing this dish and so cannot advise on it.
We have not tried making a dairy free version of this dish. It may be possible to substitute
vegan sour cream, soy/coconut yogurt, or blended silken tofu in place of sour cream.
For this recipe we used the following brands:
McCormick
Ore-Ida
Tillamook
Daisy sour cream
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