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Hash Brown Potato Casserole (Gluten-Free)

Hash Brown Potato Casserole (Gluten-Free)

Courtesy of Gluten Intolerance Group 8 Servings • 15 Min. Prep Time • 1 Hr. Cook Time
Ingredients
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

Nutrition:

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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