Going GF
For some, eating gluten-free has become a fad, but it is a necessity for those who have a sensitivity to gluten. Gluten-free ingredients have come a long way in the past few years and are often available at your local grocery store. This month, one reader submitted her own gluten-free flour mix. We used it in all recipes calling for flour and were pleasantly surprised how it lacked the grit common in many gluten-free bakery items. Give these recipes a try – we think you’ll agree.
Gluten-Free Hash Brown Casserole
Adapted from: faithfullyglutenfree.com.
Servings 15
Ingredients
- 2 pounds frozen GF hash browns thawed
- 1 tablespoon oil
- 1 cup onion diced
- 1/2 large Red pepper diced
- 1/4 cup butter
- 1/4 cup cornstarch
- 2 cups milk
- 1 cup GF chicken broth
- 1-1/2 cups shredded Cheddar cheese divided
- 1-1/2 cups shredded Monterey Jack cheese divided
- 1 cup sour cream
- 3/4 teaspoon Salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 375 F. Lightly grease a 9x13-inch baking pan. Set aside.
- Place the thawed hash browns in large mixing bowl.
- In a large skillet, heat oil over medium heat. Add onions and red pepper and cook until tender (5-8 minutes). Add onion/pepper mixture to hash browns.
- In a medium saucepan over medium heat, melt butter. Once it starts to bubble, whisk in cornstarch and cook for 1 minute. Increase heat to medium-high and add milk and chicken broth. Continue whisking as it comes to a boil and thickens.
- Remove from heat and stir in 3/4 cup of each cheese. Once it has melted and incorporated, stir in sour cream, salt, pepper and garlic powder. Pour over potato mixture and stir to combine.
- Pour into prepared baking pan, cover with foil and bake 45-50 minutes or until bubbling throughout. Remove foil and top with remaining cheese. Bake for another 15 minutes or until golden brown and bubbly. Let sit for 10 minutes and serve.
Notes
Nutrition information: 318 calories; 20.3g fat; 507mg sodium; 26.8g carbohydrates; 7.6g protein.
