Skip to content

Potato Casserole and Cream Soup

by Karen on November 21st, 2010

Wish I had a photo from last year to show you this recipe.  I will do my best to create the vision in your mind though.  But first you have to decide that —you won’t overindulge–it is incredibly decadent.

It’s filled with all those things we love…butter, cream, cheese, potato.

I haven’t come up with a dairy free version of this, for that I must apologize. But I do have a dairy-free, egg-free pumpkin pie to offer up as restitution.

Back to the potato casserole, for those of you looking for a cream soup recipe this is a good one. If you add some sauteed mushrooms to it you have cream of mushroom soup for that all important green bean casserole on many a Thanksgiving table.

Gluten Free Potato Casserole

2 pounds frozen hash browns, thawed
1 medium onion, minced
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dill weed
10 ounces cream soup recipe (below)
1 -1/4 cups gluten-free sour cream
1 cup grated cheddar cheese

2 cups crushed potato chips (use a good thick-cut quality like Tim’s Chips)
1 cup grated cheddar cheese
1/4 cup melted butter

Butter 9 x 13 baking dish. Arrange hash browns in dish. Saute onion in a skillet with butter, salt, pepper, and dill. Add cream soup and mix well, remove from heat and let cool for a few minutes. Add sour cream and grated cheese. Pour cream soup mixture over hash browns and gently mix it into the hash browns.

For topping, mix potato chips and cheese together and pour melted butter over the mixture. Spread over top of hash brown mixture. Bake uncovered at 350 degrees for 45-60 minutes until bubbly and golden.

 Gluten-Free Cream Soup

The source of this recipe is unknown, years ago someone from a celiac conference gave it to me and I regret not being able to properly give credit where credit is due.

(Makes 10 ounces)

½ cup evaporated milk
½ cup milk
4 tablespoons butter
Pinch of celery salt
Pinch of garlic salt
Freshly ground black pepper
2 ½ tablespoons sweet rice flour
¼ cup milk

Heat evaporated milk and milk just until it begins to boil. Remove from heat and add butter, celery salt, garlic salt, and pepper. In a small heavy bottomed pan, combine sweet rice flour with a few tablespoons of the milk stirring constantly over low heat, add remaining milk gradually until all is well incorporated. Slowly add this roux to the evaporated milk mixture. Heat over medium heat until the mixture thickens. Use in your favorite recipe.

(Suggestions: To make cream of chicken soup add some GF chicken stock or for cream of mushroom soup add some GF beef broth and some sautéed mushrooms before adding sweet rice flour roux to the soup.).[/print_this]

Ready to plan your holiday meal?

For our well-loved recipes for Thanksgiving, Hanukkah, Christmas,  New Years, and Easter check out Cooking Gluten Free for the Holidays here

It’s an instant download ebook…….and you are ready for all of your holiday meals and treats.

From → Side Dish, The Food

No comments yet

Leave a Reply

Note: XHTML is allowed. Your email address will never be published.

Subscribe to this comment feed via RSS