This easy recipe for Gluten Free Funeral Potatoes is sure to be a hit at your next holiday dinner or potluck! Shredded potatoes are coated in a cheesy sauce, then topped with a crunchy and buttery topping.
Jump to:
Funeral potatoes (also known as hash brown casserole OR party potatoes) are a classic dish, particularly in Utah and the Mid-western United States. It's a cheesy hash brown casserole that features an easy cream sauce and a crispy Corn Flake topping.
If you're gluten free (or know someone who is), you know how sad it can be to give up family traditions because of celiac disease or a gluten sensitivity.
This gluten-free version of a favorite casserole is here to save the day - and holidays!
Reasons to Love This Recipe:
- Gluten free. If you have any family members who are gluten sensitive or have celiac disease, you know how important it is to have options that they can enjoy! This holiday classic is made with gluten-free ingredients so everyone can participate.
- Easy to make. Since this uses pre-shredded potatoes and canned soup, it's a cinch to pull together! Just assemble, then bake until bubbly and golden brown.
- Perfect for any special occasion. Whether you're looking for the perfect side dish for Christmas dinner, Thanksgiving, a potluck, family gatherings, or just Sunday dinner, these gluten free cheesy potatoes are always a hit!
Ingredients
- Shredded hash browns: Be sure to check the packaging to verify that these are gluten-free. Where I live they, all hash browns are gluten-free except for the cubed ones.
- Sour cream: For the best texture I recommend an extra thick type like Daisy brand.
- Condensed soup: You'll need some gluten-free condensed cream of chicken soup. I use and recommend Pacific Foods, but using a homemade version is budget-friendly AND great for those who may not be able to find it at their local grocery store.
- Butter: You'll need some of this for the casserole base, and some for mixing with the crushed corn flakes for a crispy topping.
- Cheese: Freshly shredded cheddar cheese is the best option for this easy recipe, but if you want to use pre-shredded cheese that's totally fine too.
- Gluten-free Corn Flakes: The Kellogg's version of Corn Flakes are not gluten-free, but there are several options that do not contain any gluten. I recommend Nature's Path - they are so tasty and crispy!
- Seasonings: Salt, pepper, and onion powder are recommended, but you can add whatever you like best!
Instructions
These cheesy funeral potatoes are every bit as good as the traditional recipe!
- Add ½ cup of melted butter to a large bowl, along with sour cream, gluten-free cream of chicken soup, salt, pepper, and onion powder.
- Fold everything together until smooth.
- Add the (thawed) hash brown potatoes to the soup mixture, and stir until they are well coated.
- Add 2 cups of shredded cheddar cheese to the potato and soup mixture.
- Fold the cheese into the hash brown mixture until completely combined.
- Spread into a greased 9X13" (23x33cm) casserole dish, smoothing it into an even layer.
The Crunchy Topping
- Melt ½ cup of butter in a microwave-safe bowl.
- Add the crushed gluten-free Corn Flakes to the melted butter and stir until well coated.
- Sprinkle the buttered cereal on top of the potato layer, spreading it out evenly.
- Bake in a 350ºF (177ºC) oven for 40-50 minutes, or until it's hot and bubbly with a golden topping.
- For an extra crispy topping, broil for 1-2 minutes - but watch it closely!
Storing Leftovers
Transfer any leftovers to an airtight container (or covered in the original baking dish). Store for up to 3 days in the refrigerator.
Reheat in the microwave in 45-second intervals until heated through, OR in an 300ºF oven for 20-30 minutes.
Make Ahead Instructions
- Prepare the soup, cheese, and hash brown layer using either thawed OR frozen hash browns.
- Leave the topping off until you're ready to bake.
- Once you're ready to bake, allow the casserole to warm at room temperature for 1 hour before placing it into the oven.
- Add the buttered corn flake topping just before baking.
- Bake as directed.
Freezer Instructions
- Prepare the soup, cheese, and hash brown layer using either thawed OR frozen hash browns.
- Leave the topping off until you're ready to bake if possible. If not, just note that the topping will not be as crispy.
- Cover the casserole tightly with foil or plastic wrap.
- Label and place in the freezer.
- Freeze for up to 3 months.
- Allow the casserole to thaw overnight in the fridge before baking.
- Top with the buttered corn flakes (if not prepared when initially frozen).
- Place the casserole dish in a cold oven before heating it to prevent cracking from the transfer shock.
- Bake as directed.
Top Tip
You can also make this gluten free hash brown casserole in a slow cooker. Just follow the instructions for my Crock Pot Funeral Potatoes recipe, but use the gluten-free ingredients suggested in this recipe.
Variations
With potato chips: If you can't find gluten-free corn flakes OR want a different flavor, try using crushed potato chips! You don't need the extra butter, as potato chips have lots of oil and will crisp up easily.
Panko bread crumbs: Another option is to make a panko topping! These are easy to find gluten-free, and can be mixed with a bit of butter until well coated (about 3-4 tablespoons for 1 cup of bread crumbs).
Cream of mushroom soup: Swap the cream of chicken for gluten-free cream of mushroom soup, which is a bit easier to find.
Substitutions
- Without cream of chicken soup. If you don't want to use the gluten-free cream of chicken soup in this recipe you could substitute it for a homemade version instead.
- Fresh potatoes. Use Russet potatoes since they are dry and firm. Peel them and shred (or dice into ½" cubes), then soak them in cold water for 30 minutes. Drain and dry the potatoes on clean tea towels before proceeding with the recipe.
- No sour cream. Substitute the sour cream for 4 ounces of cream cheese plus ½ cup of heavy cream.
Recipe FAQ's
The Kellogg's brand of Corn Flakes are not gluten-free as they contain milled corn (which has a high risk of cross-contamination) and malt flavor, which is often sourced from barley. There are many gluten-free alternatives, including Nature's Path Fruit Juice Corn Flakes.
It's important to check the packaging for all frozen hash browns to verify that they are gluten-free. Some contain wheat flour or wheat starch, which is a no-go. Generally, shredded hash browns are the most likely to be gluten-free, and there are many types of patties that are as well.
If you loved this recipe for Gluten Free Funeral Potatoes, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Gluten Free Funeral Potatoes
Equipment
- 9X13" baking dish (23x33cm)
Ingredients
- 4 ½ cups frozen shredded hash browns about 1 ½ pounds (thawed)
- 1 cup thick sour cream (I recommend Daisy brand)
- 1 (10oz) can gluten-free condensed cream of chicken soup (I recommend Pacific foods - or homemade)
- ½ cup salted butter melted
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 cups shredded sharp cheddar cheese
Topping
- ½ cup salted butter
- 2 cups crushed gluten-free corn flakes cereal (I recommend Nature's Path Corn Flakes)
Instructions
- Allow the shredded hash browns to thaw in the refrigerator overnight, or for several hours on the countertop.
- Preheat the oven to 350ºF (177ºC) and grease a deep 9X13" (23x33 cm) baking dish with cooking spray.
- In a large bowl, combine the sour cream, gluten-free cream of chicken soup, ½ cup of melted butter, salt, onion powder, and pepper.
- Fold everything together with a silicone spatula until smooth.
- Add the thawed hash brown potatoes and stir together until all of the potatoes are coated with the sauce.
- Finally, sprinkle in the shredded cheddar cheese and fold again.
- Pour the potato and soup mixture into the greased casserole dish, spreading it into an even layer.
- Crush the gluten-free corn flakes by placing them in a plastic storage bag and pressing them firmly (or smashing them) with a rolling pin.
- Melt the butter in a medium-sized bowl in the microwave using 30-second intervals.
- Once the butter is melted, add the crushed cereal to the melted butter and stir to coat.
- Sprinkle the crushed corn flake and butter mixture on top of the casserole, ensuring the topping is evenly distributed.
- Place the dish in the oven and bake uncovered for 40-50 minutes, or until hot and bubbly.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
Notes
Nutrition
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.
Leave a Reply