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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.



    User Feedback

    Recommended Comments

    Guest Carolyn Nauholz

    Posted

    The directions have sour cream as an ingredient to add, but there is no sour cream in the list of ingredients.

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    Guest Gretchen Pabst

    Posted

    Jefferson Adams' Ham, Cheese casserole sounds good -- but I believe sour cream was omitted from the list of ingredients. Can you tell me how much to use?

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    Guest Susan

    Posted

    This sounds fabulous! However, I noted no mention of the amount of sour cream to use. Any chance you could clarify? Thanks.

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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. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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  • Related Articles

    Scott Adams
    One more holiday breakfast casserole...awesome and easy. It can be baked right away or sit in the fridge overnight.
    This recipe comes to us from Joan Harrington.
    Ingredients:

    Six cups frozen hash browns Two cups diced ham or sausage Four green onions, chopped, or dried onion One-half green pepper, diced Two cups cheddar cheese, grated
    Directions:
    Layer this in the bottom of a greased 9"x13" pan, and pour this mixture over the top:
    Six eggs One quarter cup milk One quarter cup gluten-free sour cream Sprinkle with salt and pepper.
    Bake uncovered at 400F degrees for 45-55 minutes or until brown.


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