Ingredients
-
2 1/2
-
1
-
1
-
2
-
6
-
2 2/3
-
2 2/3
-
1
-
1 1/2
-
-
-
-
-
-
Directions
Gluten Free Cheesy Potato Casserole, I made some adjustments to the recipe my mom uses (Recipe #244887) to make it gluten free (and to make a smaller amount) The recipe below is what I ended up doing and it worked pretty well I definitely welcome any feedback! Also, when I calculated my own nutritional facts I figured 1/4th of the recipe to be the following: 307 calories, 17 fat, 26 carbs, 14 protein, 2 fiber, & 393 sodium , Cream of chicken soup, unfortunately, isn’t gluten free So I couldn’t try this , I made some adjustments to the recipe my mom uses (Recipe #244887) to make it gluten free (and to make a smaller amount) The recipe below is what I ended up doing and it worked pretty well I definitely welcome any feedback! Also, when I calculated my own nutritional facts I figured 1/4th of the recipe to be the following: 307 calories, 17 fat, 26 carbs, 14 protein, 2 fiber, & 393 sodium
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Steps
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1
Done
|
Place Hashbrowns in 1qt Bakeware While Preheating Oven to 350'. |
|
2
Done
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Heat & Stir Up the Cream of Chicken Soup Mix and the Water Until It Is Thick, Then Pour Onto Hashbrowns. |
|
3
Done
|
Melt 2 Tbs & 2 Tsp Butter and Saute the Onions, Then Pour Onto the Hashbrowns. |
|
4
Done
|
Put the Yogurt and Cheese Onto the Hashbrowns. |
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5
Done
|
Stir the Hashbrowns and Other Ingredients You Poured Onto It Until They Are Mixed Together. |
|
6
Done
|
Melt the Remaining 1.5 Tbs of Butter and Mix in 1 Cup of Chex Cereal (you Do not Want This Too Soggy, So It May Actually Be a Little More Than 1 Cup). |
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7
Done
|
Top Your Hashbrown Mixture With Your Cereal Topping. |
|
8
Done
|
Bake Covered For 35 Minutes. |
