Thursday, April 10, 2014

Harvest Potatoes

This recipe is a classic! Creamy, cheesy, potatoey goodness!

32 oz. frozen hash browns
1 can cream of chicken soup replacement
2 c. sour cream
2 c. cheddar cheese
1.5 t. sea salt
1 medium onion finely chopped and browned in butter

2 c. crushed gluten free corn cereal
1/4 c. melted butter

Grease a 9x13 baking dish. Mix the first set of ingredients together and put in the dish. Combine the cereal and the butter and sprinkle across the top. Bake for 45 minutes at 350.

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