Easy to make and great for Sunday brunch!
What you’ll need:
2 pounds gluten free hash browns
1 500 ml Sour Cream
2 cans condensed gluten free mushroom soup (We prefer Co-op or Safeway brand. As of posting, these are GF in Western Canada but may not be elsewhere.)
2 cups sharp cheddar, grated
½ cup butter, melted
1 onion (diced)
¼ teaspoon garlic powder
¼ teaspoon gluten free seasoning salt
Salt and pepper to taste
½ cup grated Parmesan cheese
What you’ll do:
Preheat oven to 350 degrees.
Lightly grease a 9 x 13 casserole or baking dish.
In large bowl, mix first nine ingredients together. Pour into pan.
Sprinkle with Parmesan cheese and bake for one to one-and-a-half hours.
What are you planning for Sunday brunch? Let us know in the reply box below.