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  • Jefferson Adams
    Jefferson Adams

    Ham, Cheese and Hash Brown Casserole (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Out of eggs? This easy breakfast casserole offers a tasty alternative eggs. No matter how you do it, it's easy to make, and a surefire hit at the breakfast table. All you need are some potatoes, some ham, bacon or sausage.

    Photo: CC--I Believe I Can FryJust mix the ingredients, toss into a casserole dish and pop in the oven. The result is a rich, delicious casserole that will please even picky eaters. Also, you can make this dish ahead of time and warm up to save even more time.



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    Ingredients:
    1 (32 ounce) package frozen hash brown potatoes
    8 ounces cooked, diced ham
    1 can (18 oz) gluten-free Progresso Traditional potato, broccoli and cheese chowder OR Really Good Gluten-free Potato Leek Soup
    2 cups shredded sharp Cheddar cheese
    1½ cups grated Parmesan cheese

    Directions:
    Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

    In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into baking dish dish. Sprinkle with Parmesan cheese.

    Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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