HASH BROWN POTATO CASSEROLE

By gammy

GLUTEN-FREE
SERVES 8
PREP TIME:15 MIN
COOK TIME: 1 HOUR

Ingredients

• 32 OZ PACKAGE FROZEN SHREDDED HASH BROWNS
• 1 CUP COLD 2% MILK
• 1 TBSP CORNSTARCH
• 1 TSP CHICKEN BOUILLION
• 1/2 TSP SALT
• 1/2 CUP CHOPPED ONION
• 1 CUP SOUR CREAM
• 2 CUP GRATED CHEESE OR GLUTEN FREE BREAD CRUMBS WITH MELTED BUTTER

Preparation

Step 1

SPREAD HASH BROWNS IN THE BOTTOM OF A 9X13" BAKING DISH
IN A SMALL SAUCEPAN MIX COLD MILK AND CORNSTARCH WITH A WIRE WHISK. ADD BOUILLON, SALT AND ONION.
HEAT TO BOIL, STIRRING CONSTANTLY.
REMOVE SAUCE FROM HEAT AND STIR IN SOUR CREAM. POUR OVER HASH BROWNS.
TOP WITH GRATED CHEESE. COVER WITH ALUMINUM FOIL AND BACK AT 375 DEGREES FOR 1 HOUR.
(INCREASE COOKING TIME BY ABOUT 15 MIN. IF USING DICED HASH BROWNS.)