Gluten-Free Hash Brown Casserole- Amee's Savory Dish

Name: Gluten-Free Hash Brown Casserole
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 20 oz bag of refrigerated shredded hash browns; 3 cups fresh baby spinach; 1/2 cup Cabot sharp white cheddar cheese (shredded from block, you can add up to a cup of cheese for more cheesy goodness); 6 oz Canadian bacon (chopped); 6 eggs (feel free to add a couple more eggs for an added protein boost); 1 tbsp olive oil; 1 tbsp Dijon mustard; 1 tsp paprika; salt and pepper (to taste); olive oil cooking spray

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This simple and satisfying Gluten Free Hash Brown Casserole recipe transforms shredded potatoes, spinach, Canadian bacon, white cheddar cheese, and eggs into a crowd-pleasing crustless quiche. It’s customizable from top to bottom, so you can use your family’s favorites and build the ultimate gluten-free breakfast casserole.

overhead photo of a slice of gluten free hashbrown casserole on a plate topped with avocado and a fork next to it

Is hash brown casserole gluten-free? 🤔 If we’re talking about the old-school version made with cream of “something” soup, it’s probably not gluten-free. Sure, there are decent canned gluten-free condensed soup options, but I find the BEST gluten-free hash brown casserole doesn’t need any canned soup at all.

Instead, I used my favorite breakfast food, eggs, and seasoned them with Dijon, paprika, salt, and pepper, plus a half-cup of good quality cheddar cheese for the entire dish. As a result, not an ounce of the irresistible flavor and texture was sacrificed.

The rest of this hearty hash brown casserole consists of refrigerated shredded potatoes (of course), Canadian bacon, and fresh spinach. Needless to say, there’s no shortage of protein and fiber. For my IIFYM friends, you can adjust the egg-to-egg white ratio and modify the meat, so a portion of gluten-free hash brown casserole perfectly aligns with your protein goals. You can boost the protein even more by adding a couple more eggs.

If you’re on team breakfast all day with me, don’t miss other healthy breakfast recipes like my Gluten-free Eggs Benedict, Ultimate Breakfast Sandwich, Gluten-free Quiche, and Belgian Protein Waffles -but first, healthy hash brown casserole!

Why You'll Love This Recipe

It’s made with a short list of real-food ingredients that are easy to modify to your preference.
There are only a few minutes of hands-on work before your oven takes over.
Perfect make-ahead breakfast, brunch, lunch, and dinner loaded with lean protein and fiber to keep you feeling full for hours.
There’s no condensed soup or fussy roux. This is seriously SO easy!

Ingredients You'll Need

ingredients for gluten free hashbrown casserole measured out on a counter

Olive oil – Just a bit to cook the spinach. You can also use butter here.
Fresh baby spinach – Omit if greens in hash browns aren’t your thing.
Ham – I used Canadian bacon because it’s lean and flavorful, but this hash brown casserole is also an excellent way to repurpose leftover holiday ham.
Refrigerated hash browns – AKA pre-shredded potatoes. The added ingredients vary between brands, so always check for gluten-free certification. Simply Potatoes are readily available brands in grocery stores.
Sharp white cheddar cheese – I’m a big fan of Cabot's sharp white cheddar cheese in this recipe. Extra sharp cheese adds great flavor. Feel free to switch things up with yellow cheddar, monterey jack, or gouda shredded directly from the block.
Eggs – They bind the ingredients together, creating a cohesive, fluffy casserole.
Spices and seasonings – I used Dijon mustard, paprika, salt, and pepper, and that’s it!

How To Make Gluten-Free Hashbrown Casserole

Step 1: Sauté spinach and ham. Heat olive oil in a pan over medium heat. Add spinach and cook until just wilted. Add the chopped ham and cook for another minute or two.

spinach and canadian bacon sauteed in a skillet

Step 2: Assemble the casserole. Spread shredded hash browns evenly in the bottom of an 8x8” greased casserole dish and spray with olive oil spray. Add the spinach-ham mixture, then sprinkle the cheese on top.

Step 3: Add eggs and seasonings. In a large bowl, whisk eggs, dijon, paprika, salt, and pepper until combined, then pour the mixture over the casserole.

Step 4: Bake casserole. Transfer to a 375°F preheated oven and bake until the casserole is golden and puffy and the eggs are set (about 40 minutes). Enjoy!

collage photo of assembling the casserole in a baking dish

Recipe Tips

You can use a combination of egg whites and whole eggs to reduce the calories and fat, or add a couple more whole eggs to the mix for an added protein boost.
Before cutting into the casserole, let it rest for 5-10 minutes to ensure the eggs are fully set.
For a more indulgent version, add ¼ cup heavy cream to the egg mixture and double the cheese.

baked healthy hashbrown casserole in an 8x8 pan with a peppermill and avocado next to it

Variations

Making breakfast casseroles, quiches, and frittatas is an opportunity to clean out the vegetable crisper and use the meats you already have. There are no rules!

To deepen the savory flavors, saute diced onion, bell pepper, and minced garlic in the skillet before wilting the spinach.
Instead of Canadian bacon, you can use ground breakfast sausage, seasoned ground beef, chopped bacon, and even chopped chicken. Just be sure to brown uncooked meats before combining them with the egg mixture and adding them to the casserole.
Use your favorite vegan cheese or nutritional yeast to make a dairy-free hash brown casserole.

a slice cut out of the baked casserole in a pan with a plated slice in front

Make Ahead and Storing

Meal prep and storing: After baking, let the casserole cool completely to room temperature, then cut it into four even squares. Store the squares in a shallow airtight container or zip-top bag in the refrigerator for 4-5 days or in the freezer for 2-3 months. To reheat, just pop a portion in the microwave until heated through.

Make ahead: This gluten-free hash brown casserole is an excellent make-ahead meal. The night before or the morning of, assemble the ingredients in the baking dish, cover it with plastic wrap, and keep it in the refrigerator. Then, remove the plastic wrap and bake as instructed immediately before mealtime.

Recipe FAQs

What is good to eat with hashbrown casserole?

This is a stick-to-your-bones type of casserole, so I like sticking with lighter sides like fresh fruit, sliced avocado, or a side of fresh salsa. To add more lean protein to your plate, add a side of turkey bacon or turkey sausage. It’s also AMAZING with hot sauce!

Can I substitute fresh potatoes for packaged shredded hashbrowns?

You can, but I’m not sure it’s worth the hassle. First, you’ll need to shred the potatoes into hash browns, then soak the shreds in a bowl of cool water. Next, you’ll drain the potatoes and repeat the soaking process 2-3 times, ensuring all of the excess starch is removed. Then, you’ll need to dry the potatoes very well -and finally, you’re ready to use the potatoes in hash brown casserole.

Is hash brown casserole ok on Whole30?

As long as your shredded potatoes are Whole30 compliant and you modify the cheese, this hash brown casserole is actually perfect for Whole30. Instead of cheese, use nutritional yeast or omit the cheese entirely. I recommend adding a couple more eggs when omitting the cheese.

More Gluten Free Breakfast Casserole Recipes

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a slice of breakfast casserole with a half an avocado and pan of casserole with a spatula behind it

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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!