Gluten-Free Funeral Potatoes

Submitted by: Admin on 12/30/2009
Gluten-Free Funeral Potatoes 2419 views
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32 ounce package frozen shredded hashbrowns
1 cup cold milk
2 Tbsp cornstarch
1 tsp chicken bouillon
1/2 tsp salt
1/2 cup chopped onion
1 cup sour cream
2 cups grated cheddar cheese
(or gluten-free bread crumbs tossed w/melted butter)


Spread hashbrowns in the bottom of a 9x13-inch baking pan.

In a small saucepan mix cold milk and cornstarch with a wire whisk. Add bouillon, salt, and onion. Heat to a boil, stirring constantly.

Remove sauce from heat and stir in sour cream. Pour over hashbrowns. Top with grated cheese.

Cover with aluminum foil and bake at 375 F for 1 hour. (Increase cooking time by about 15 minutes if using diced hashbrowns.)

Nutritional info

******(Always make sure each recipe ingredient is gluten free)******



Time to prepare




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