Gluten-Free Easter Spiralized Potato Casserole

Potato Casserole
Stephanie Kirkos
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 8 to 10 Servings
Ratings

Looking for a new and different way to serve potatoes beyond baked, fried, roasted, and scalloped this Easter? Try spiralizing potatoes instead. 

We love our Spiralizer, an affordable kitchen tool that transforms fruits and vegetables into noodles of different shapes and thickness. Spiralizingpotatoes is a fun endeavor to prepare AND eat, creating beautiful long curly strands with the Spiralizer then twirling the potato noodles around your fork like spaghetti come dinner time. 

This casserole features a large pile of spiralized Russet potato noodles baked in a creamy sauce of non-fat Greek yogurt and Cream of Mushroom Condensed Soup (Pacific's gluten-free version has only 2.5 grams of fat per 1/2 cup serving). Mild white cheddar adds a touch of cheesiness, and the dried minced onion sprinkled over top adds a crispy crust.  

This casserole feeds a crowd, perfect for a potluck or large gathering. It would also serve as both a conversation piece and scrumptious side dish at the Easter brunch or dinner table. 

What You'll Need

  • 4 large russet potatoes, peeled and spiralized into spaghetti noodles with Blade C, long noodles trimmed
  • 24oz gluten-free Cream of Mushroom Condensed Soup
  • 1 1/2 cups non-fat Greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes
  • 1 cup shredded mild white cheddar cheese
  • 1/3 cup dried minced onion

How to Make It

  1. Preheat oven to 375 F. Set aside a 13x9 casserole dish.
  2. Peel potatoes and spiralize using Blade C of a Spiralizer kitchen tool (the blade with the smaller triangles). Trim long noodles.
  3. Place all potato noodles in a large bowl. Cover with cold water and soak for 20 minutes. 
  4. Drain potatoes noodles and pat dry with a paper towel (they do not need to be completely dry, simply pat to soak up excess moisture).
  1. In a large mixing bowl, combine the gluten-free Cream of Mushroom Condensed Soup, Greek yogurt, garlic powder, paprika, red pepper flakes, and shredded cheddar. Season generously with salt and pepper, to taste.
  2. In a very large mixing bowl, combine the potato noodles and soup mixture. Using your hands or tongs, toss until well coated. Pour into the bottom of the casserole dish.
  3. Top casserole with another generous seasoning of salt and pepper.
  4. Bake in the center of the oven for 10 minutes. After 10 minutes have passed, sprinkle dried minced onion evenly over top the casserole.
  5. Bake for another 35 minutes until bubbly, golden brown, and the potatoes are soft but still have bite. 
  6. Cool for 10 minutes prior to serving. 


Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.