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.
These go well with gf and me’s Sunday Morning Pancakes or fluffy gluten free carrot muffins.
What are you planning for Sunday brunch? Let us know in the reply box below.
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