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    Scott Adams
    Scott Adams

    By Scott Adams •

    Hash Brown Bake Casserole (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

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    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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    Guest pattybrandt

    Guest pattybrandt

    Posted

    This sounds great! I think I will try it this weekend.

    Thanks

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    Guest GoddessofDEATH

    Guest GoddessofDEATH

    Posted

    I think this recipe is great. I usually make this for potluck's etc. At work were having a Site wide pot luck and we have some people with Gluten issues, I think this will be a winner !! .. thanks again !

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    Guest Erin

    Just made this for breakfast...kind of an all-in-one meal (meat, potatoes and veggies!). Family loved it. I'd run out of diced ham, so added some turkey bacon. My only suggestion would be to add some seasoning to this. I thought between the bacon & ham, there'd be plenty, but the veggies & potatoes sorta absorbed everything. Still, very good recipe...thanks for sharing!

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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