I hope everyone’s first two weeks of 2014 are going great and sailing straight! Around here we are getting back into the swing of things as Nathan starts back school (:(), but we are delighted that this his last! semester in his Master’s degree! We are waiting with fingers and toes crossed to hear from the pdD programs he applied to.
Oh. And. We’re getting ready to celebrate my birthday! which is quickly approaching on the 19th. I’m sure next weeks post will have much more about that. 🙂 Does anyone else have a December or January birthday? Does your birthday ever get squashed or ‘combined’ with Christmas? This is seriously a huge pet peeve of mine. Luckily my family is pretty awesome at separating the two. I don’t want to dive too deep into birthday-talk today, though – because I have a yummy recipe to share!
Way back almost a month ago now my Mum asked me to make some breakfast foods for Christmas morning. I decided on Cinnamon Rolls and Hashbrown Casserole. I made a hashbrown casserole of sorts a while back in the crockpot, and it was good, but I was hoping this one would be more of a ‘Cracker Barrel’ style. I had been inspired to make it by a post on 100 Days of Real Food, and if you eat dairy and gluten, her recipe would be excellent to hop over to!
The casserole is simple to make, so don’t let the seemingly long(ish) list of ingredients deter you – most of those are used in the cheese sauce. You will also have to forgive me for severely lacking in the picture department on this recipe. There just seemed to be other things distracting me on Christmas morning :).
This recipe can most certainly be made ahead of time and refrigerated until you are ready to bake it.
- Earth balance or other butter substitute to grease the baking pan and a bit to sauté with
- 1 small white onion, diced
- 1 clove of garlic, minced
- 4 tablespoons gluten free flour blend
- 1 cup Almond Flour
- 2 tablespoons Starch (Tapioca, Arrowroot or Potato)
- 1 cup Nutritional Yeast Flakes
- 2 teaspoons tamari (gluten free soy sauce)
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon of salt
- ½ teaspoon Prepared Mustard
- 2 + ½ cups Unsweetened Nondairy Milk (or water)
- 1 pound frozen shredded hash browns
- Preheat the oven to 350 degrees. Grease a 9x9 or 7x11 casserole dish and set aside. Get hash browns out of the freezer and set on counter to thaw while preparing sauce.
- In a large pot, sauté the onion in a bit of butter substitute over medium-high heat until it is soft, but not brown (about 1 – 2 minutes).
- Add the garlic and sauté for 1 minute more.
- Turn the heat to low and mix in the: gluten free flour blend, almond flour, starch, nutritional yeast, tamari, onion powder, garlic powder, paprika, salt, mustard and milk.
- Stir until sauce thickens (it will be thin at first, but will thicken as it heats)
- Once sauce is thickened, add the hash browns, stirring until they are covered in the sauce. If there are any frozen lumps, break them up as you stir.
- Transfer the mixture into the prepared casserole dish, pressing down to make sure the mixture fills to the bottom and corners of the pan. (If you’re making it ahead of time to bake later, stop at this point and cover and refrigerate)
- When ready to serve, bake, uncovered, for 30 – 35 minutes (perhaps longer if you’ve made ahead of time and stored in the fridge), or until it is bubbling throughout.
- Then turn the oven to broil and broil for 3 minutes, until brown. Watch carefully not to burn.
- Serve warm. Store any leftovers in an airtight container in the fridge once cooled completely.
Hash brown casserole recipe adapted from 100 Days of Real Food. Cheese sauce recipe adapted from Brittany Angell