Thursday, January 22, 2015

Gluten Free Corn Flakes Potato Casserole

The Corn Flake Potato Casserole was a staple at most family get togethers years back.  It still is a favorite,  with it's creamy potato cubes and crunchy corn flake topping, but it has been missing from my repertoire of recipes I make since it contains not only one, but two gluten containing ingredients.  While Corn Flakes cereal is made of corn and not wheat, most brands contain malt extract, which is a controversial gluten containing ingredient that I don't wish to find out if it affects me or not.  I found several brands of gluten free corn flakes cereal that can be used to substitute here.  The brand I used was Barbara's Organic Corn Flakes Cereal.  Arrowhead Mills also makes a gluten free corn flakes cereal.  I found both at Sprouts.
Gluten Free "Corn Flakes" Potato Casserole

The other ingredient that contains gluten in the original recipe is the cream of chicken soup.  I have a few recipes that call for this soup, so I had to find a solution for that.  This Gluten Free Corn Flakes Potato Casserole may take an extra step to make the cream of chicken soup, but it's easy and worth it! So really, you are getting two recipes in one in this blog post!  Lucky you.  Maybe since you are having such good luck today, you should go out and buy a lottery ticket...that is after you make this Gluten Free Corn Flakes Potato Casserole.

Recipe from: Goodies Gone Gluten Free
Click here for Printable Recipe

1 bag hash brown potato cubes, defrosted
gluten free cream of chicken soup - recipe below
1 1/2 cups grated sharp cheddar cheese
1 cup mayonnaise
1 pint (2 cups) sour cream
1 small onion, sauteed
2 Tbsp. melted butter
3/4 cup crushed gluten free corn flakes

Gluten Free Cream of Chicken Soup

1 cup milk
2 Tbsp. cornstarch
1 Tbsp. butter
1 tsp. chicken bouillon granules (gluten free) or 1 bouillon cube (gluten free)
1/2 tsp. salt

To make the soup, whisk together the cornstarch with the milk.  Add the remaining ingredients and heat to a boil while whisking until fully dissolved and combined.  Reduce heat and simmer a few minutes or until mixture thickens.  Use this recipe in place of one can of creamed soup.

Preheat oven to 350 degrees F.  For casserole, heat in a sauce pan on medium heat  or microwave soup, cheese, mayonnaise, sour cream and sauteed onion until cheese melts.  Stir the mixture into the defrosted hash browns and put into a greased 9" x 13" dish.  Crush corn flakes with hands or a rolling pin in a gallon size baggie.  Top casserole with corn flakes and pour melted butter over top.  Bake covered for 45 minutes and then uncover and cook an additional 15 minutes.

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