Go Back
–+ servings
Low FODMAP Cheesy Hashbrown Casserole
Print

Low FODMAP Cheesy Hashbrown Casserole

Shredded potatoes are combined with cheddar cheese, scallions, and a lactose-free white sauce in this Low FODMAP Cheesy Hashbrown Casserole.
Course Side Dish
Cuisine American
Keyword casserole, cheese, hash browns, low-fodmap, potatoes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6

Ingredients

  • 1 - 30 oz. package frozen hash browns, thawed
  • 1 cup sliced scallions/green onions, green parts only (about 1 bunch)
  • 1 cup shredded cheddar cheese
  • 2 1/2 tablespoons unsalted butter
  • 2 tablespoons sweet rice flour (or a gluten-free flour blend)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1 1/2 cups lactose-free milk*

Instructions

  • Heat oven to 350 degrees F. Lightly coat a 13" x 9" baking pan or casserole dish with cooking spray.
  • In a large mixing bowl, toss together the thawed hash browns, scallions and cheese. Set aside.
  • In a large saucepan over medium-low heat, melt the butter. Stir in the sweet rice flour, salt, pepper and paprika. Slowly whisk in the milk, constantly stirring to prevent lumps. Continue to cook and stir the milk mixture until thickened and bubbly, about 5 to 10 minutes.
  • Pour the milk mixture into the hash brown mixture in the mixing bowl and stir well, until all of the hash browns are coated in the white sauce.
  • Transfer hash browns into the prepared baking pan and spread out evenly. Bake for 1 hour, or until casserole is bubbling and starting to brown on top and around the edges. Serve.

Notes

* For a more tangy flavor, substitute 1/2 cup of the milk with Green Valley Lactose-Free Sour Cream or Lifeway 99% Lactose-Free, Plain, Low-Fat Kefir.