The original recipe called for cornflakes on the top (for crunch effect). I decided to omit that. My favorite part - no cream of anything in this recipe.
This recipe was soooo easy and quick to put together. Next time I will add my sausage to it. This will be great as a side dish or a full meal!!!!!
Source: Adapted from My Blessed Life
Course: Gluten Free Breakfast/Brunch
Ingredients
- 32 oz. shredded frozen potatoes
- 1 1/2 cups sour cream {I just use an entire 16 oz container of fat free sour cream.}
- 1/2 cup milk (I used 1%)
- 1 med onion chopped
- 1/2 stick butter
- 2 generous cups shredded cheddar cheese
- 1 1/2 teaspoon salt
- pepper to taste optional
Directions
- Preheat oven to 350 degrees.
- Saute onion in butter.
- Mix potatoes and shredded cheddar cheese together.
- In a small bowl, sour cream, onion, milk, salt and pepper.
- Add to potato mixture.
- Mix well.
- Pour into a greased 13×9 casserole dish.
- Bake 30 minutes.
- Sprinkle extra cheese on top and bake until cheese is melted (and slightly browned for my family).
