These gluten free funeral potatoes come together with frozen diced hash browns and a canned gluten free cream of chicken soup, so there's no homemade sauce to fuss with. If you've made other versions of this dish that call for building a cream sauce from scratch, you'll notice how much faster this one is to get in the oven.
It's the easy version of a classic potluck casserole, made simple without losing any of the cheesy, buttery flavor everyone expects.
Funeral potatoes get their name from their long history at church funeral luncheons, especially in Utah and the Midwest, where they became a potluck staple alongside holiday dinners and baby showers.
This version keeps that same comforting, crowd pleasing appeal while making sure every ingredient, from the soup to the topping, is gluten free.
It's a dish you can make ahead, freeze, or pull together the morning of an event without any last minute scrambling.
If you are looking for more potato recipes try my Gluten Free Instant Pot Baked Potato Soup, my Crispy Garlic and Rosemary Smashed Potatoes, my Air Fryer Pesto Baby Potatoes or my High Protein Potato Salad.
You can find all my side dishes here: Gluten Free Side Dishes
Jump to:
- Why This Recipe Works
- What Are Funeral Potatoes
- Ingredient Notes
- How to Avoid a Watery Casserole
- Make Ahead and Freezer Instructions
- Top Tip
- Storage Instructions
- Frequently Asked Questions
- Didn't find the answer you're looking for?
- Supplies
- More Recipes You Might Enjoy
- Gluten Free Funeral Potatoes
- Ingredients
- Instructions
Why This Recipe Works
This recipe skips the homemade cream sauce that a lot of gluten free versions call for. Frozen diced hash browns and a canned gluten free cream of chicken soup do the heavy lifting, so you get the same creamy, cheesy texture without the extra step of building a sauce on the stove.
What Are Funeral Potatoes
Funeral potatoes are a cheesy hash brown casserole with roots in Utah and the Midwest, where they became a staple at church funeral luncheons and eventually potlucks, holidays, and Sunday dinners. The name stuck, but these days they show up at gatherings of all kinds, not just funerals.
Ingredient Notes
Frozen diced hash browns give this casserole its texture without any prep work beyond thawing. Sour cream and melted butter keep the base rich and creamy, while the gluten free cream of chicken soup ties everything together without needing a homemade sauce.
Cheddar cheese goes both into the mixture and on top for maximum cheesy flavor in every bite. The gluten free corn flake topping adds the crunch that makes this dish stand out from a plain potato bake.
How to Avoid a Watery Casserole
The biggest risk with any hash brown casserole is starting with hash browns that aren't fully thawed. Give them plenty of time in the fridge or on the counter until there's no ice left, so the mixture bakes evenly and the texture stays creamy instead of separating.
Make Ahead and Freezer Instructions
This casserole is a great make ahead option for busy holidays. Assemble it up to 24 hours in advance and refrigerate, adding the topping right before baking. To freeze, skip the topping, wrap tightly, and freeze up to 2 months, then thaw overnight in the refrigerator before topping and baking.
Top Tip
Make sure the hash browns are fully thawed before mixing, not just softened. Any icy chunks left in the mix will throw off the bake time and leave cold spots in the center.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat and bring back the crunch in the topping, warm individual portions in the oven or air fryer at 350 degrees instead of the microwave.
To make ahead, assemble the full casserole without the topping, cover, and refrigerate up to 24 hours before baking. Add the corn flake topping right before it goes in the oven.
To freeze, assemble without the topping, wrap tightly, and freeze up to 2 months. Thaw overnight in the refrigerator before adding the topping and baking as directed.
Frequently Asked Questions
Yes. Assemble the potato mixture in the baking dish, cover, and refrigerate up to 24 hours. Add the corn flake topping just before baking.
Yes. Freeze the assembled casserole without the topping for up to 2 months. Thaw overnight in the refrigerator, then add the topping and bake as directed.
Be sure to check the label on whichever brand you choose, since gluten free cream of chicken soup formulas vary and not all brands are certified gluten free. I used Pacific Foods Organic Gluten Free Condensed Cream of Chicken Soup.
Yes. Double all the ingredients and use two 9x13 dishes. You will need to add a few extra minutes to the bake time to make sure the center is heated through.
This usually happens when the hash browns aren't fully thawed before mixing. Give them enough time to thaw completely so the casserole bakes evenly and holds together.
Didn't find the answer you're looking for?
Ask AI to answer based on this recipe:
Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Funeral Potatoes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
Gluten free funeral potatoes made with frozen hash browns, a creamy cheddar sauce, and a crunchy gluten free corn flake topping. This easy potluck casserole comes together fast with no homemade sauce required.
Ingredients
Potatoes:
- 32 ounce bag Frozen Diced Hash Browns, thawed
- 2 cups Sour Cream
- 10.5 ounce can Gluten Free Cream of Chicken Soup
- ½ cup Butter, melted
- 1 ½ tsp Onion Powder
- 1 tsp Salt
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- 1 ½ cups Cheddar Cheese, shredded
Topping:
- 2 cups Gluten Free Corn Flakes Cereal, crushed
- 4 Tbsp Butter, melted
- 1 cup Cheddar Cheese, shredded
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil.
In a large mixing bowl add the thawed hash browns, sour cream, gluten free cream of chicken soup, ½ cup melted butter, onion powder, salt, garlic powder, pepper and 1 ½ cups shredded cheddar cheese. Stir to combine.
Pour the mixture evenly into your greased 9x13 baking dish. Top with the 1 cup shredded cheddar cheese from the topping ingredients.
Pour the gluten free corn flakes into a gallon freezer bag and crush them using a rolling pin, the bottom of a measuring cup or your hands.
In a small bowl add the crushed gluten free corn flakes and 4 tablespoon melted butter. Stir to combine.
Evenly spread the corn flakes mixture over the potatoes in the baking pan.
Bake at 350 degrees for 40-45 minutes until the top is golden brown and the casserole is bubbling.
Let them cool slightly and then serve.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Casserole
- Method: Baking
- Cuisine: American
Give these gluten free funeral potatoes a try for your next potluck or holiday table, and let me know in the comments how they turn out.
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil.
In a large mixing bowl add the thawed hash browns, sour cream, gluten free cream of chicken soup, ½ cup melted butter, onion powder, salt, garlic powder, pepper and 1 ½ cups shredded cheddar cheese. Stir to combine.
Pour the mixture evenly into your greased 9x13 baking dish. Top with the 1 cup shredded cheddar cheese from the topping ingredients.
Pour the gluten free corn flakes into a gallon freezer bag and crush them using a rolling pin, the bottom of a measuring cup or your hands.
In a small bowl add the crushed gluten free corn flakes and 4 tablespoon melted butter. Stir to combine.
Evenly spread the corn flakes mixture over the potatoes in the baking pan.
Bake at 350 degrees for 40-45 minutes until the top is golden brown and the casserole is bubbling.
Let them cool slightly and then serve.
Leave a Reply