Country-Style Potato Casserole ~ Gluten Free or Traditional

I have been making this delicious casserole for around fourteen years. I am often requested to bring this dish to potlucks and it always disappears quickly!

I got this recipe from my sister-in-love shortly after I married her brother.

I have only been making this gluten free since late 2012. It tastes super yummy either way! It is extremely easy to make this gluten free by using the correct (gluten free) brands.

We have also discovered, quite by accident, that this tastes even better when it is a bit over-cooked, so my sis-in-love and I usually do it on purpose now.  😉

 

Country-Style Potato Casserole

Ingredients
  

  • 2 lbs shredded hashbrowns thawed ~ GF if needed ~ I use Ore-Ida
  • 4 cups sharp cheddar cheese shredded ~ GF if needed ~ I use Kraft
  • 1 can cream of chicken soup ~ GF if needed ~ I use Health Valley Organic
  • 1 pint sour cream ~ GF if needed. I use Daisy which is currently GF.
  • 1 medium red onion chopped fine
  • 1 stick butter ~ GF if needed
  • Salt pepper, granulated garlic (or powder)

Instructions
 

  • Sauté onions in butter in a large skillet on low heat until soft.
  • Add chicken soup; stir. Add sour cream and cheese.
  • Cook until cheese is melted.
  • Add salt, pepper, and granulated garlic. Mix in the hashbrowns.
  • Spray cooking spray in 9x13 casserole dish. Bake uncovered for 45 minutes at 325 degrees. (Like I mentioned above... I usually cook it longer and/or reheat in the oven to make it more golden and crispy around the edges.)
  • Enjoy!

 

 

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