Hash Brown Potato Casserole (Gluten-Free)
Courtesy of Gluten Intolerance Group 8 Servings • 15 Min. Prep Time • 1 Hr. Cook TimeIngredients |
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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) |
Directions:
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).
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance