When we first started down this food allergy journey, I felt pretty sad knowing so many dishes were just out of the question, like nearly every casserole I'd grown up on. Goodbye comfort foods!
Now 4 years in and I feel like I'm almost a pro. I say it all the time, but it is so much fun for me to take a favorite recipe and make it safe for everyone. When Easter was approaching, I knew I needed to tackle cheesy potatoes, known to many as hashbrown casserole.
Gluten, soy, and dairy free cheesy potatoes,
HERE WE GO!
I gathered my ingredients....
Usually I make my own hashbrowns and freeze them in batches. Since we were out, I was thrilled to learn that Ore-Ida's are safe!
1 bag (approx 4 cups) hashbrowns
1/2 onion, chopped
1 tsp salt
1/2 tsp pepper
1 can cream of chicken soup (homemade allergy friendly version)
2 cups plain So Delicious coconut yogurt
1 bag Daiya cheese
2 cups gluten free corn flakes, crushed
1/4 cup Earth Balance soy free/dairy free margarine, melted
Preheat oven to 350. Coat a 9x13 baking dish with cooking spray.
In a large bowl, stir together all ingredients except corn flakes and butter until well combined. Spread into baking dish.
Mix cereal and butter, then sprinkle over top of potato mixture.
Bake for 45 minutes (uncovered) until bubbly.
Enjoy! They were delicious! Everyone (including my extended family members without food allergies) liked them! Mmmmm.
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