Gluten Free Cheesy Potato Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I made some adjustments to the recipe my mom uses (Cheesy Potatoes W/ Corn Flakes) to make it gluten free (and to make a smaller amount). The recipe below is what I ended up doing and it worked pretty well. I definitely welcome any feedback! Also, when I calculated my own nutritional facts I figured 1/4th of the recipe to be the following: 307 calories, 17 fat, 26 carbs, 14 protein, 2 fiber, & 393 sodium. Ingredients:
2 1/2 cups frozen hash browns, partially defrosted (shredded or cubed) |
1 (6 ounce) container plain greek yogurt |
1 cup shredded cheddar cheese (or whatever you have handy) |
2 tablespoons cream of chicken soup mix (healthy substitute for cream of chicken soup) |
6 tablespoons water |
2 2/3 tablespoons diced onions |
2 2/3 tablespoons butter or 2 2/3 tablespoons margarine |
1 cup corn chex or 1 cup rice chex |
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine |
Directions:
1. Place hashbrowns in 1qt bakeware while preheating oven to 350'.
2. Heat & stir up the cream of chicken soup mix and the water until it is thick, then pour onto hashbrowns.
3. Melt 2 TBS & 2 tsp butter and saute the onions, then pour onto the hashbrowns.
4. Put the yogurt and cheese onto the hashbrowns.
5. Stir the hashbrowns and other ingredients you poured onto it until they are mixed together.
6. Melt the remaining 1.5 TBS of butter and mix in 1 cup of chex cereal (you do not want this too soggy, so it may actually be a little more than 1 cup).
7. Top your hashbrown mixture with your cereal topping.
8. bake covered for 35 minutes.
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