Cheesy Hashbrown Potato Casserole

* Gluten Free, Egg Free & Nut Free *

Cheesy Hashbrown Potatoes has always been a family favorite!  The old recipe we loved contained wheat in the Cream of Chicken soup.  That was not going to stop me from carrying on this delicious, comfort food for our family…it just needed to be gluten freed!

I was inspired by Chobani’s #MadeWithChobani Project to create a recipe. What better recipe to try out than one I have been working on for years, this gluten free Cheesy Hashbrown Potato Casserole?! “That’s it!” I thought.  I’ve heard of substituting plain greek yogurt for sour cream so I decided to give it a try in one of our family favorites.  Who wouldn’t want to add a little healthy to this great dish?

I love Chobani yogurt for it’s incredible taste and thick texture.  I also love that they do not use any GMO’s in their products, they use only natural ingredients and sweeteners and that they use milk from cows not treated with rBST.  They truly make a high quality greek yogurt!

My kids were a little nervous when they heard that yogurt had snuck itself into one of their favorite dishes.

The moment of truth from one of my toughest critics…


YES!!!  Success!!


Everyone cleaned their plates and our little Josie even had 3 servings of our new Gluten Free Cheesy Hashbrown Potato Casserole!  Need I say more?!
Thanks Chobani for challenging me to re-create this dish, making it more healthy for my family…and yours!

Cheesy Hashbrown Potato Casserole

1/2 small onion, finely chopped
2 Tbsp butter
2 cups (8 oz) sharp cheddar cheese, shredded
1 1/2 cups gluten free chicken broth
1/4 tsp pepper
1/2 tsp salt
30 oz package hashbrown potatoes, thawed
2 cups gluten free cornflakes, crushed
2 T butter, melted
1 tsp dried parsley flakes
1.  Preheat oven to 350 degrees.  Spray 9 x 13 pan with cooking spray and set aside.
2.  Saute chopped onions in butter.
3.  In a large bowl, combine sauteed onions & butter, yogurt, cheese, chicken broth, pepper and salt.  Mix together well then add the hashbrown potatoes and mix them thoroughly.  Pour into prepared 9 x 13 pan.
4.  In a small bowl, mix together cornflakes and butter then sprinkle over the pan of hashbrown potatoes.  Sprinkle with parsley.
5.  Bake uncovered at 350 degrees for one hour or until bubbly and golden brown on top.

This recipe has been shared on this blog’s collection of gluten free recipes:
*  Gluten Free Wednesdays


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