This family favorite side dish of gluten free funeral potatoes or cheesy potato casserole is one we have been enjoying for generations. Our Utah heritage comes with a long line of casserole making.
From funeral luncheons at our local church (likely where the name came from) to baby showers and Sunday dinner, this cheesy potato casserole is almost always on the menu.
Whether you know them as gluten free funeral potatoes, yummy potatoes or cheesy hashbrown casserole they are all the same and so delicious!
Gluten free funeral potatoes are easy to make and a real crowd pleasing recipe. They are great for Sunday supper.
The creamy, cheesiness of potatoes seasoned just right with Real Salt, pepper and onion is something so delicious you just can’t get enough! Pair it with perfectly seasoned barbecue chicken and you have a dinner the entire family will enjoy.
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While this potato casserole recipe has always been a favorite of mine, I had to convert it to gluten free after being diagnosed with celiac disease.
Our gluten free cream of chicken soup is a great option for making this dish. It is MUCH cheaper than the $3-4 cans of gluten free cream of chicken soup at the store.
People often ask, can you substitute cream of chicken for cream of mushroom? Also, thanks to great brands like Pacific Foods, I can now do this easily do this using their gluten-free cream of chicken soup. But it is more expensive to buy than make.
This recipe was originally featured in our cookbook, Gluten-Free on a Budget. It is full of 100+ recipes that our family loves and we know you will love as well.
I love serving these up on holidays like Easter and Thanksgiving especially. They go great with a homemade gluten free green bean casserole.
May I suggest our razzleberry pie? It is great when paired with Gluten-Free Palate’s gluten-free pie crust recipe!
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Gluten Free Funeral Potatoes (Family Size)
- 32 ounces gluten free hashbrowns
- 21 ounces gluten free cream of chicken soup (2 cans of gluten-free Pacific brand works great as well)
- 16 ounces sour cream
- 2 1/2 cups cheddar cheese shredded
- 1 tsp. Real Salt
- 1/2 tsp. black pepper
- 1/2 C butter melted
- 5-6 cups gluten free cornflakes OR gluten-free breadcrumbs
- Preheat the oven to 350 degrees
- In a bowl, combine cream of chicken soup, sour cream, cheese, salt & pepper
- Mix sour cream mix and hashbrowns in two 9×13 pans
- Top the potatoes with cornflakes or breadcrumbs mixed with melted butter
- Bake at 350 degrees for 50 minutes
If you like this recipe, be sure to try these…
Ham n’ Cheese Potato Casserole with Pretzel Crust
Look at this picture I took years ago when this recipe first posted January 25, 2012. Thank you for your patience in my updating the photos. 🙂
We updated this recipe on March 14, 2016 as well…
*This great recipe was featured on http://glutenfreehomemaker.com/2012/01/gluten-free-wednesdays-1-25-12/
*This post may contain affiliate links which won’t change your price but will share some commission. These are my opinions and my opinions alone.
My husbands favorite side dish is funeral potatoes. He has celiac disease and was so sad that he couldn’t have them anymore!! I found this recipe and surprised him with it one night for dinner. I don’t think I’ve ever seen him so excited!!
Am I missing something? It says to melt a 1/2 cup of butter in the ingredients list, but doesn’t include when to add the 1/2 cup of butter in the directions. I see that 2T. of butter are melted for the onions and another 2T. butter for the breadcrumbs. Total is 1/4 cup for those two.
Thanks for straightening in me out!
It is just put right into the other ingredients like hashbrowns. I will update it. 🙂
Thanks…that’s what I ended up doing. Great recipe! I halved it and put in 9×13 pan. I didn’t take time to search the comments, but can this be frozen? If so, before or after baking? And how do you recommend heating it up? Thawed or straight into the oven from the freezer? Would you add the bread crumbs at this point?
Side note: I found gluten free 4C brand seasoned breadcrumbs with Romano cheese. Added 2T. melted butter to 1 cup bread crumbs. Delicious crusty topping for the casserole.
Hi Patrice, so glad to hear all of this! I’m glad it worked out well and those breadcrumbs sound great. 🙂 You can freeze after baking and then reheat in an oven at 350 degrees until hot. You could also par-freeze before baking but I think the milk product would get a bit weird in texture so I wouldn’t recommend it. Thanks again Patrice, looking forward to hearing from you more!
Does 12 oz of the Pacific GF cream of soups equal 1 can of non-GF condensed soup (like Campbells)? Thanks, looking to use it in another recipe.
yes, that is correct 🙂
Should the hash browns be thawed before using?
They can be but I just make it with frozen hash browns. Enjoy 🙂
I was so happy to find this recipe! My family loves these and I’m so glad they can be made gluten-free.
Thanks Erin, I am so glad you guys found them too! 🙂
Can eat these side by side non GF funeral potatoes and not tell the difference, they are AMAZING!!
Yay, I love that you enjoy them so much and can’t tell the difference! That is so great Tera! 🙂
I love most of your recipes and I want to keep them, but can’t copy them,
Keep the good work up.
Ginny, thank you. There is a print button to the right of the recipe that you can click. What kind of saving would you like to see?
Love the funeral potatoes. I have a favorite recipe for “church dinner chocolate cake.” I come from a church and family that fed people, so I can really relate to this post. 🙂 I just took a rotisserie chicken, potato salad and baked beans to our new neighbors on moving day last week.
I love that Genie! Isn’t it funny how comfort classics just make us all smile? 🙂