Cheesy Hashbrown Casserole (Gluten-free)

   

Photo provided by bunsinmyoven.com

       Cheesy Hashbrown Casserole is a meal you can have at breakfast or dinner, hey have it for lunch. This recipe is sure to be a crowd pleaser. It's even better the next day!


Cheesy Hashbrown Casserole

2 pounds of cooked hashbrown potatoes (frozen cooked will work)
1 1/2 cup of shredded cheddar cheese
1/2 cup finely chopped onion
1 can of evaporated milk
1 egg
1/2 tablespoon of garlic salt
1 cup of chopped, cubed or shredded cooked meat of choice (Turkey, chicken, sausage, ground beef, bacon, etc.)
(optional) a few sprigs of fresh chopped parsley or green onion

Preheat oven to 350 degrees.

In a oven safe casserole dish layer 1/2 of the potatoes, then 1/2 of the chopped onion, then 1/2 of the meat, and 1/2 cup of the cheese. Repeat the layers with the rest of the ingredients and remember to save 1/2 cup of the cheese.

Whisk together in a bowl the evaporated milk, egg and garlic salt and pour evenly over the layers.

Cover casserole and bake for 45 minutes.

Take casserole out of oven and top with remaining cheese and put back into oven for 10 minutes.

Garnish with parsley or green onion if so desired.

Serve and Enjoy!


     This cheesy potato casserole recipe doesn't use cream of anything soup that would normally contain wheat and gluten. However, it uses evaporated milk instead. If you don't have evaporated milk on hand you may use 1/2 cup of sour cream and 1/2 cup of milk.
 
    The meat in this recipe can be substituted out for cooked vegetables. Broccoli is a great substitute or even added into the layers. Cauliflower is good too but tends to be very mild in taste with all the potatoes.

    Red or green peppers or green chile is a great substitute or addition to this dish if you want to spice it up.

    Make sure the vegetables and meat are cooked before going into the dish.

     Gluten-free pasta may used instead of potatoes for a cheesy pasta casserole.