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Clay's Hashbrown Casserole
Rate Clay's Hashbrown Casserole
Avg. rating 5 from 2 votes.
Recipe Created By: BusyMama
11 Tbsp margarine, divided use
3 Tbsp flour
2 cups sliced mushrooms
1/2 cup safe chicken broth
1/2 cup milk alternative (I use rice milk)
2 lb pkg safe frozen shredded hashbrowns, thawed
1/3 cup milk alternative
1 tsp peper
1/2 cup crushed corn flake type cereal or butter-style cracker (we use Ritz)
Preheat oven to 350 °F.
Grease a 9x13 pan with safe margarine.
Melt 3 Tbsp of safe margarine in a sauce pan (reserve other 8 Tbsp for later in the recipe). Saute the mushrooms. Add 3 Tbsp of flour. Cook and stir until bubbly. Blend in 1/2 cup chicken broth and 1/2 cup alternative milk using a wire whisk. Cook just until smooth and thick.
Pour this mixture into a large mixing bowl. Add shredded hashbrowns, 8 Tbsp of margarine, 1 tsp salt, 1 tsp pepper, and 1/3 cup of alternative milk. Combine. Spoon into 9x13 pan. Bake for 30 minutes.
Sprinkle with crushed cereal or crackers and return to oven for an additional 10 minutes.
I always put everything together the day before baking, except for adding the crushed cereal or crackers. I have made the sauce in advance and frozen it before.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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