Gluten Free Side Dish

Gluten Free Church Potatoes 

32 oz. Pkg. Hash Browns

½ Cup Margarine

1 recipe of Gluten Free cream of mushroom soup

1 pint Sour Cream

½ Cup Milk

¼ Cup chopped Green Onion

2 Cups Cheddar Cheese, shredded

 

2 Tbsp Margarine, melted

Cornflakes

 

Preheat oven to 350 degrees. Melt ½ Cup margarine and pour into 9×13 pan. Add ½ pkg. of Hash Browns. In separate bowl mix Gluten Free soup, sour cream, milk and green onions. Pour ½ of mixture over potatoes. Spread 1 cup of the cheddar cheese over mixture. Repeat with the potatoes, soup mixture, and then cheese. Mix crumbled cornflakes with the remaining melted margarine and sprinkle over casserole. Bake 1 hour and serve. 

 

Gluten Free Side Dish

Gluten Free Broccoli Rice Casserole 

4 Tbsp margarine

1 small onion chopped

 

2 Cups fresh broccoli, steamed and chopped

 Gluten Free Cream of Mushroom Soup

 (see recipe in soup section)

2 Cups cooked instant rice

1 16 oz pkg. Velveeta cheese, cubed

 

Melt margarine over medium high heat. Sauté onion until soft. Add broccoli and heat. Add Gluten Free cream of mushroom soup and heat thoroughly. Mix in cooked rice and add cheese and mix until cheese until melted. Pour into 2 quart dish and bake at 350 degrees for 30 minutes.