Gluten Free Hash Brown and Ham Casserole
This gluten-free hash brown and ham casserole is a brunch and dinner superstar. Creamy, cheesy, and super easy to make ahead—it’s a keeper!
Gluten free offerings have been getting better and better. That makes easy recipes that used to be off limits – like hash brown casserole – now on limits. I’ve cracked the gluten-free casserole code, and you’re about to get the inside scoop.
Trust me, this hash brown and ham casserole is insanely good. Like, sneak-into-the-kitchen-at-midnight-for-another-bite good. I won’t judge if you end up eating it for lunch the next day with a fried egg slapped on top. (Been there, done that.)
It’s also perfect for impressing guests at brunch, or when your family decides to pop in unannounced. Bonus: You can whip this up the night before, stash it in the fridge, and bake it right when you need it. Boom, brunch crisis averted.
Gather your Ingredients
- Hash browns – I use Ore Ida because they are gluten free. Ensure your brand is (not all of them are). And make sure they are thawed, my friends.
- Sour Cream
- Cream of Chicken Soup – Campbell’s and Pacific Foods both make a gluten free cream of chicken soup
- Diced Ham
- Shredded Cheddar Cheese
- Stick of Butter
- Salt and Pepper
- Chives – for making it look pretty
How to Make Hash Brown and Ham Casserole
- Preheat your oven to 350°F.
- Grab a big bowl and toss in the thawed hash browns (make sure they’re drained and dry).
- Melt that stick of butter. Pour it right over the hash browns.
- Add diced ham, sour cream, GF cream of chicken soup, and a healthy sprinkle of salt and pepper. Mix it up like your life depends on it.
- Stir in a mountain of shredded cheddar cheese (because cheese).
- Dump the mixture into a greased 9×13 baking dish. Smooth it out, top with even more cheese if you’re feeling fancy (always yes), and bake uncovered for about 50 minutes until bubbly and golden. Bonus: broil it up for a few minutes to crisp up the top.
Recipe Tidbits
Make your life easier—thaw those hash browns overnight in the fridge. Drain any sneaky liquid off because dry hash browns are happy hash browns (and crispier, too). Honestly, if you prep your ingredients first, this recipe practically makes itself.
Variations and Substitutions
The beauty of this casserole? It’s as adaptable as your weekend plans. Ok bad example if you’re a parent of kids in sports. But so many ways to make it your own. Swap out the ham for diced chicken or turkey. Toss in diced onions or scallions. Cheddar is classic, but don’t be afraid to experiment with other melty cheeses.
For the vegetarians, ditch the ham and swap cream of chicken soup for gluten-free cream of mushroom soup (Pacific and Campbell’s got your gluten free back).
Dairy-free friends, things get a smidge trickier but totally doable—grab some dairy-free butter (Country Crock Plant Butter), dairy-free cheese (Daiya or Follow your Heart), and DIY a cream of chicken soup substitute using flour, chicken broth, dairy-free milk, and seasonings. Just search up “dairy free cream of chicken substitute”—and you’ll find one.
How to Serve Hash Brown Casserole
Pair this casserole with scrambled eggs, crispy bacon, or sausage links to make brunch feel extra fancy (even though it’s secretly easy). It’s equally delicious for dinner—breakfast for dinner anyone?
Storage / Make Ahead Tips
This casserole loves planning ahead almost as much as you do. Prep it the night before, keep it covered in the fridge, then pop it in the oven when you’re ready. After baking, leftovers stay good for up to 5 days if kept in an airtight container in the fridge.
Excerpt: This gluten-free hash brown and ham casserole is a brunch and dinner superstar. Creamy, cheesy, and super easy to make ahead—it’s a keeper!
Hash Brown and Ham Casserole
Equipment
- 13×9 casserole pan
Ingredients
- cooking spray or oil for greasing casserole dish
- 30-32 ounce bag frozen gluten free hash browns, thawed
- ½ cup butter, (that's 1 stick)
- 16 ounces sour cream
- 10.5 ounce can cream of chicken soup, Campbells or Pacific Foods makes gluten free canned cream of chicken soup
- ½ cup diced ham
- 1 cup cheddar cheese, divided
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp dried chives, for serving
Instructions
- Preheat oven to 350 degrees. Lightly grease a 13×9 casserole dish and set aside.
- Pour thawed hash browns in a large bowl.
- Melt butter and pour over hash browns.
- Add in cream of chicken soup, sour cream, ¾ cup of cheese, salt and pepper. Mix well until thoroughly combined.
- Place hash brown mixture in the greased 13×9 casserole dish and smooth the top. Top with the rest of the cheddar cheese.
- Bake for 50 minutes until golden and brown.
- Top with chives, if desired. Let casserole sit for 10 minutes before serving. Enjoy!