32 oz. package frozen shredded hash browns 1 c. cold 2 % milk 1 Tbsp. cornstarch 1 tsp. chicken bouillon 1/2 tsp. salt 1/2 c. chopped onion 1 c. sour cream 2 c. grated cheddar cheese (or bread crumbs from gluten-free bread tossed with melted butter)
What to do:
1. Spread hash browns in the bottom of a 9x13-inch baking pan. 2. In a small saucepan mix cold milk and cornstarch with a wire whisk. Add bouillon, salt, and onion. Heat to a boil, stirring constantly. 3. Remove sauce from heat and stir in sour cream. Pour over hash browns. 4. Top with grated cheese. Cover with aluminum foil and bake at 375°F for 1 hr.
(Increase cooking time by about 15 min. if using diced hash browns.)
Provides 288mg calcium (29% DRI).
* Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance