I was lucky enough to have one of Dana's friends offer to make a side dish for me and she came up with this great gluten free recipe. The only thing that I recommend is always read the labels of the ingredients before you purchase because not all cream of mushrooms soups are gluten free nor are all corn flakes, so read those labels. In addition I want to thank Kim for being so kind to help me with this fabulous shower I couldn't have done it with out you.
Preheat oven to 400 degrees.
Hash Brown Casserole
1/2 cup butter, melted
1 can cream of mushroom soup
1 medium container sour cream
2 lb. frozen hash browns
2 cups shredded cheddar cheese
Salt and pepper to taste
1-1/2 cups plain corn flakes, crushed
Mix all ingredients in a large bowl except for the corn flakes. Spray an 8 x 10 glass dish/pan with non-stick spray. Pour mixture into the dish/pan. Sprinkle crushed corn flakes over the top. Dot with butter. Bake at 400 degrees for 45 minutes.
1/2 cup butter, melted
1 can cream of mushroom soup
1 medium container sour cream
2 lb. frozen hash browns
2 cups shredded cheddar cheese
Salt and pepper to taste
1-1/2 cups plain corn flakes, crushed
Mix all ingredients in a large bowl except for the corn flakes. Spray an 8 x 10 glass dish/pan with non-stick spray. Pour mixture into the dish/pan. Sprinkle crushed corn flakes over the top. Dot with butter. Bake at 400 degrees for 45 minutes.
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