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Hash Brown Potato Casserole (Gluten-Free)
Courtesy of Gluten Intolerance Group
Prep Time: 15 Min.
Cook Time: 1 Hr.
What you need:
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+ 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.
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;