|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.
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.