Cracker Barrels Hash Brown Casserole - Gluten Free Copycat

Cracker Barrels Hash Brown Casserole Knockoff

Cracker Barrels Hash Brown Casserole is a popular choice for copycat recipes.  But the versions I've seen always call for a can of cream of chicken soup.  Beyond being high in fat, the soup also contains gluten making it impossible for someone following a gluten free diet to use.  

This version demonstrates a gluten free alternative to that soup.  It also trims the fat and calories from the original copycat version being widely circulated on the web.  

It uses less butter, replaces a pint of sour cream with a cup of Greek yogurt, and uses low fat cheddar in place of the higher fat variety so you can feel a little less guilty when you indulge in this hash brown casserole.  

And, this savory breakfast dish is just as tasty with lunch or dinner making it a versatile side dish your whole family will love.  

Copycat of Cracker Barrels Hash Brown Casserole

Prep time: 15 min

Cook time:  1 hour

Ingredients list

•          30 oz frozen shredded hash browns, defrosted
•          1 large onion, peeled and finely diced
•          12 oz evaporated skim milk
•          2 tsp gluten free chicken bouillon granules
•          cornstarch slurry (1 tbsp of corn starch mixed with 2 tbsp cold water until lump free)
•          7 oz low fat Greek yogurt
•          6 oz reduced fat cheddar, grated
•          4 tbsp butter, melted
•          2 tbsp butter, diced
•          1 tsp salt
•          ½ tsp pepper

Video Tutorial:

Instructions

1. Preheat the oven to 350°F (or 175 °C) and grease a 9 x 12 inch baking dish. 
2. In a small saucepan add the evaporated milk and bouillon and stir over a medium heat until bouillon dissolves and the milk just starts to come to a boil.
3. Add the cornstarch slurry and stir for 1-2 minutes or until the mixture thickens then remove it from the heat and pour it into a large mixing bowl to cool down.
4. Once it’s cooled, add the onions, cheddar, yogurt, salt pepper, and melted butter then stir to combine.
5. Pour the sauce mixture over the grated potatoes and mix until everything is well combined. 
6. Pour the mixture into the prepared baking dish, dot the top with the diced butter and bake for 55 minutes - 1 hour or until browned.
7. If the casserole isn't as browned as you’d like after an hour, you could place it under the broiler for 2-5 minutes or until it has the color you want.  Let it stand for 10-15 minutes before serving.