There is no gluten in this simple rice flour recipe for white bread. You can make it quickly with your breadmaker. Xanthan gum and gluten-free flours are typically simple to locate in your neighborhood health food store.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (16 ounce) container sour cream
- 2 cups shredded Cheddar cheese
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
- 2 cups cornflakes cereal
- ¼ cup salted butter, melted
- salt to taste
Instructions
- Grease a 9×13-inch baking dish.
- Mix sour cream, Cheddar cheese, and condensed soup together in a very large bowl. Fold in hash browns and mix thoroughly. Transfer mixture to the prepared baking dish.
- Toss cornflakes in melted butter to coat; spread over hash brown mixture. Cover and refrigerate, 8 hours to overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and uncover.
- Bake in the preheated oven until bubbly and slightly browned on top, about 1 hour. Season with salt before serving.
Nutrition Facts
| Calories | 162 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 390 mg |
| Sugars | 1 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
9.2.21 I was looking for a dinner side dish rather than breakfast potatoes, so when I saw Ore-Ida® had “diced” shredded potatoes, I decided to give that a try. And I would use the diced shredded in the future. The topping was crispy, the casserole consistency is good, timing was spot on, but the flavor is a bit bland. It definitely needs some seasoning, and I just might try Pepper Jack cheese next time which should elevate the flavor. Easy to prepare, few ingredients, and it will feed a crowd!