Gluten-Free Ham and Hash Brown Bake
I was mailed (yes, snail mail) this recipe from my mom, Henrietta, who typed it up on a real typewriter. It was Henrietta’s “go to†recipe for many years at family get-togethers. Over time, I added the ham and bacon to make it a full meal. And when my daughter was diagnosed with Celiac’s disease, it was an easy recipe to adapt. It’s a great substitute for loaded baked potatoes and makes for fought-over left-overs.
- Preparing Time: 25 minutes
- Total Time: 1 hour and 25 minutes
- Served Person: 8
white meat free
gluten free
red meat free
pescatarian
- 1 medium yellow onion chopped
- 8 oz sour cream
- 2 cups grated cheddar cheese
- 2 lb frozen hash browns defrosted (try alexia brand organic hashed browns)
- 12 oz box of pacificâ® organic condensed cream of chicken
- 2/3 rds stick + 2 tbsp butter
- 2 cups gluten free corn flakes
- 1 pre-cooked ham steak chopped into bit sized pieces
- bacon pieces
- Carbohydrate 23.52168167506 g
- Cholesterol 50.466314009 mg
- Fat 18.2127609455 g
- Fiber 1.90632327690448 g
- Protein 12.40472668464 g
- Saturated Fat 10.320293266345 g
- Serving Size 1 1 Serving (243g)
- Sodium 300.560884821 mg
- Sugar 21.6153583981555 g
- Trans Fat 1.291332733708 g
- Calories 304 calories
Preheat oven to 350 degrees. (Don’t forget to defrost the potatoes!) In a big bowl, combine hash browns with onion. Melt 2/3rds stick of unsalted butter and add to hash brown mixture Add the grated cheese. In a separate bowl, combine chicken soup and sour cream. Add mixture, chopped ham and bacon pieces to hash browns and stir in all together. Pour into 9x13 baking pan. Bake at 350 degrees for 40 minutes. Crush the corn flakes in a bowl and combine with 2 TBSP melted butter. After mixture has baked for 40 minutes, sprinkle corn flakes on top. Put dish back in oven and bake another 20 minutes (for a total of 1 hour).
