Warm Breakfast for a Week! Creamy Hash Brown Casserole!

My mother got a recipe for Hash Brown Casserole from a friend who owned a restaurant. She got us hooked on it, but when I found out about my gluten allergy it just wasn’t the same when she had to leave certain ingredients out. After searching the internet for other recipes, I decided to work up my own. AND ITS SO GOOD! So much better than my mothers! Also, this recipe is very easily doubled for a large family brunch!


Creamy Hash Brown Casserole
Creamy Hash Brown Casserole


1 lb. bag of frozen gluten free shredded hash browns, I used Ore Ida brand

¼ c. butter, melted

½ tsp. salt

¼ tsp. ground black pepper

1 tsp. onion powder

½ tbl. Goya Adobo

½ can/ carton of GF Cream of Mushroom Soup, I used Pacific brand

2 c. of your favorite cheddar cheese blend


  1. Defrost hash browns and thoroughly mix all ingredients together in a bowl.
  2. Bake 350 degrees for 35 minutes in a casserole dish.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s