Comfort Food At Its Best – And It’s Gluten-Free!

This is by far one of my favourite recipes. It’s a cheesy mess of hashbrowns, soup, and sour cream. The best part is, you can customize it however you like. Choose a different flavour of dip each time, add some spices, or mix up the types of cheeses – it’s all up to you! Just make sure to choose gluten-free ingredients. This makes a huge batch, so you can share – just be prepared to make more!


  • 2 pounds frozen hashbrowns (make sure they are gluten-free)
  • 1 cup sour cream
  • 1 cup sour cream-based dip
  • 2 (10 ounce) cans cream of gluten-free mushroom soup (Superstore name brand and Gardennay Organic are both gluten-free)
  • 2 cups cheddar cheese, grated
  • 1/2 cup parmesan cheese, grated
  • Additional parmesan (1/2 cup) and cheddar cheese (1 to 2 cups)
  • Crunchy bacon bits (yes, the fake kind – this will make it vegetarian)


  1. Preheat oven to 350°F.
  2. Grease 9×13 baking dish with butter.
  3. Mix hashbrowns, sour cream, dip, soup, and first amount of cheeses.
  4. Place in baking dish.
  5. Sprinkle second amount of cheeses over the top. Finally, top with crunch bacon bits.
  6. Bake at 350°F for 60 to 90 minutes.
  7. Let cool before serving.

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  1. Have a Happy Gluten-Free Easter! « Gluten For Punishment
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