Gluten-Free Cheesy Hash Brown Casserole (Funeral Potatoes)

Gluten-Free Cheesy Hash Brown Casserole

a.k.a Funeral Potatoes

https://www.faithfullyglutenfree.com/cheesy-hash-brown-casserole/

This photo is off the website.

I thought this was SOOOOOO yummy! The family loved it too. WINNER!

-Annette

yield: 8

prep time: 20 MINUTES

cook time: 1 HOUR

total time: 1 HOUR 20 MINUTES

This gluten free Cheesy Hash Brown Casserole, with cheddar and Monterey Jack cheese, doesn't use any tins of condensed soup to create the creamy texture.

Ingredients

• 1 kg (about 2 lbs) frozen hash brown potatoes, thawed (check for gluten)
• 1 Tablespoon oil
• 1 cup onion, diced
• 1/2 large red pepper, diced
• 1/4 cup butter
• 1/4 cup cornstarch
• 2 cups milk
• 1 cup gluten free chicken broth
• 1 1/2 cups shredded Cheddar cheese, divided
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 cup sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a baking pan (about 9x13-inch). Set aside.
2. Place the thawed hash browns in a large mixing bowl. Set aside.
3. Heat the oil in a large skillet over medium heat. Add the onions and red pepper, and cook until tender (5-8 minutes). Add the cooked onions/peppers to the bowl with the hash brown potatoes.
4. In a medium size sauce pan over medium heat, melt the butter. Once it has started to bubble, whisk in the cornstarch and cook for a minute or so. Increase the heat to medium-high, and add the milk and chicken broth. Continue whisking as it comes to a boil and thickens.
5. Remove from heat, and stir in 3/4 cup cheddar cheese and 3/4 cup Monterey Jack cheese. Once that has melted and been incorporated, stir in the sour cream, salt, black pepper, and garlic powder. Pour over the potato mixture, and stir to combine.
6. Pour into the prepared baking dish, cover with foil, and bake for 45-50 minutes, or until the mixture is bubbling throughout.
7. Remove the foil, top with the remaining shredded cheese, and bake for another 15 minutes, or until golden brown and bubbly.
8. Let the hash brown casserole sit for 5-10 minutes before serving. Enjoy.

Notes

I kept this casserole meatless, but if you want to make this hash brown casserole a full meal, you can add some fried and crumbled bacon or sausage.

Before frying the onions and pepper, cook the meat in a skillet. Once it is completely cooked, remove the meat with a slotted spoon, adding it to the bowl with the hash browns. Then use the remaining oil to cook the onions and peppers. This will add extra flavor to the dish.

Slow Cooker Mississippi Pot Roast (can be gluten-free as well)

 Slow Cooker Mississippi Pot Roast

This image is off the website, it is not mine. This turned out sooooo yummy and was so easy! We served the meat on toasted ciabatta buns with provolone or pepper jack cheese. This did have a kick to it but it was yummy. I would leave out the pepperoncini juice if you want it more mild.   -Annette

https://www.themagicalslowcooker.com/mississippi-pot-roast/#recipe

Slow Cooker Mississippi Pot Roast

Rich and decadent, the internet-famous pot roast that is to die for.

   Course: Main Course

Cuisine: American

 

Prep Time: 15 minutes 

Cook Time: 10 hours

Total Time: 10 hours 15 minutes

 

Servings: 10

 

Calories: 418kcal

 

Author: Sarah Olson

Equipment Needed:

• Slow Cooker- 6 quart or larger-oval

Ingredients:

• 4 lb. chuck roast 3-5 lbs will work
• 1 oz. ranch packet (can use original packet, dip packet or spicy packet) Hidden Valley Ranch Packets are generally gluten-free, just check that label on the back of the packet. 
• .87 oz. brown gravy packet (I use McCormick) See substitutions in notes below I used a gluten-free brown gravy packet to keep it gluten-free. The brand was Pioneer. 
• For the non-gluten recipe I used an Au-jus packet. 
• 1/2 cup unsalted butter (1 stick) can use salted
• 10 or more peperoncini peppers
• 1/4 cup peperoncini juice (optional but adds more tanginess and flavor)

Instructions:

• Add the roast to the slow cooker. You can brown the meat in a skillet on the stovetop if desired but I do not.
• Add the ranch packet and brown gravy packet on top of the roast.
• Add the stick of butter, peppers and pepper juice.
• Cover and cook on LOW for 8-10 hours or HIGH for 6-7 hours. Do not open the lid while the roast cooks.
• Shred with two forks right in the slow cooker. Remove any fatty pieces.

Recipe Notes:

What are some idea on how to serve this shredded meat?

• On hoagies, hamburger buns or slider buns
• Steamed white or brown rice
• Mashed potatoes
• Cauliflower rice or with steamed vegetables.

Can I use an Au jus packet or onion soup mix packet?

Yes, but beware they are saltier than the brown gravy mix, see below:

• McCormick Brown Gravy Sodium (entire packet): 1360mg
• Lipton Recipe Secrets Onion Soup Mix (entire packet): 2800mg
• McCormick Au Jus Gravy (entire packet): 3600mg

Can I use a different type of meat?

• You can use pork roast or chicken breasts or thighs with this recipe.
• Use a pork gravy or chicken gravy if you do so.

Do I have to add the butter?

• The butter adds a buttery flavor to this dish which makes it ultra decadent.
• Many people do leave it out or cut the butter in half without issues. If you think it will be too rich, definitely leave it out!

Can I add potatoes and carrots?

Yes! Add chunks of potatoes with their skins on and chunks of carrots (or baby carrots) at the beginning of the cooking time.

Nutrition Information:

Calories: 418kcal | Carbohydrates: 2g | Protein: 35g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 150mg | Sodium: 452mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.