Hashbrown casserole is one of my favorite foods. When we had to go gluten free I was crushed that I wouldn't be able to have it at home anymore. It's not that it's healthy, it's comfort food. Creamy, cheesey, and makes you feel warm inside. It took me a bit to figure out how to recreate it and make it taste right but I've got it now. It's almost as easy as the real deal since we'll take a few shortcuts along the way.
Remember to always double check your ingredients. The brands I recommend are gluten free at the time of the writing but they may not be at the time you make the recipe.
So one of the things that makes hashbrown casserole so appealing is the ease of it. Just dump some stuff in the bowl mix and be done. This is just as easy thanks to some jarred gluten free alfredo sauce. When you pick your jarred sauce the first thing to do is make sure it's gluten free then it's up to you. I personally like using Classico Creamy Alfredo.
1 14.5 oz jar Alfredo Sauce
2 envelopes or cubes chicken bullion (Herb Ox is gluten and sodium free)
1 tsp ground pepper
1/2 tsp garlic salt (omit if your bullion isn't sodium free)
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese
1 package frozen hashbrown potatoes - 26-32 oz.
Preheat oven to 375. Spray a 1.5 qt baking dish.
In a large bowl combine all ingredients except the potatoes mix well. Add potatoes and mix well making sure all potatoes are covered in the sauce. Place mixture in a baking dish. Bake for 35-45 minutes until bubbly. To brown broil for 5 minutes on high.