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Hash Brown Potato Casserole (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: 8
Prep Time: 15 Min. Cook Time: 1 Hr. What you need:
(click + to add ingredients to your shopping list)
+ 32 oz. package frozen shredded hash browns
+ 1 c. cold 2 % milk + 1 Tbsp. cornstarch + 1 tsp. chicken bouillon + 1/2 tsp. salt + 1/2 c. chopped onion + 1 c. sour cream + 2 c. grated cheddar cheese (or bread crumbs from gluten-free bread tossed with melted butter) What to do:
1. Spread hash browns in the bottom of a 9x13-inch baking pan.
2. In a small saucepan mix cold milk and cornstarch with a wire whisk. Add bouillon, salt, and onion. Heat to a boil, stirring constantly. 3. Remove sauce from heat and stir in sour cream. Pour over hash browns. 4. Top with grated cheese. Cover with aluminum foil and bake at 375 F for 1 hr. (Increase cooking time by about 15 min. if using diced hash browns.) Provides 288mg calcium (29% DRI). Recipe Courtesy of: Gluten Intolerance Group Visit www.gluten.net to learn more about gluten intolerance. Nutritional information:
Calories: 288; Calories From Fat: 51; Total Fat: 17g; Saturated Fat: 10g; Cholesterol: 45mg; Total Carbs: 24g; Fiber: 2g; Protein: 11g; Sodium: 235mg; Potassium: 440mg;
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