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–+ servings
A wooden spoon scooping from a baking dish of hash brown casserole.

Gluten Free Funeral Potatoes

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This easy recipe for Gluten Free Funeral Potatoes features shredded potatoes, a cheesy sauce, and a crunchy and buttery topping.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 5 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 434
Author Dorothy Bigelow

Equipment

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

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.
    A large bowl with melted butter, sour cream, condensed soup, and seasonings.
  • Fold everything together with a silicone spatula until smooth.
    A large bowl with a creamy sauce in it.
  • Add the thawed hash brown potatoes and stir together until all of the potatoes are coated with the sauce.
    A large bowl with shredded hash browns inside.
  • Finally, sprinkle in the shredded cheddar cheese and fold again.
    A large bowl with shredded cheddar cheese inside.
  • Pour the potato and soup mixture into the greased casserole dish, spreading it into an even layer.
    Hash brown casserole spread into a baking dish.
  • 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.
    A bowl of melted butter.
  • Once the butter is melted, add the crushed cereal to the melted butter and stir to coat.
    Stirring corn flakes and melted butter in a bowl.
  • Sprinkle the crushed corn flake and butter mixture on top of the casserole, ensuring the topping is evenly distributed.
    A baking dish filled with a casserole and topped with a buttery corn flake layer.
  • Place the dish in the oven and bake uncovered for 40-50 minutes, or until hot and bubbly.
    A baking dish filled with a corn flake topped casserole.
  • Remove from the oven and allow to cool for 5-10 minutes before serving.

Notes

Storing: Transfer leftovers to an airtight container and keep in the refrigerator for up to 3 days. Reheat in the microwave or a warm oven. 
Freezing: Assemble the casserole (leaving off the topping for the best results) and freeze for up to 3 months. Thaw before baking, then sprinkle on the prepared topping (if not prepared when freezing) and bake as directed. (Note: To avoid temperature shock breaking your dish, add the cold dish to the cold oven, then proceed to preheat). 

Nutrition

Calories: 434kcal | Carbohydrates: 49g | Protein: 10g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 633mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1407IU | Vitamin C: 15mg | Calcium: 167mg | Iron: 12mg