We were given a bunch of instant mashed potatoes, so I'm working on ways to eat them up. This casserole is pretty good, and gluten free, too.
Cheesy, Corn and Mashed Potato Bake
Makes about 6 servings
In a mixing bowl combine
4 1/2 cups instant mashed potato flakes
4 3/4 cups chicken broth (unsalted)
1/2 cup sour cream (or goat's milk yogurt if dairy free)
1 - 14 ounce can of corn, drained
1 cup shredded Italian style cheese or 2/3 cup Pecorocino Romano (made from sheep milk)
1 tablespoon roasted garlic or fresh garlic or 1 teaspoon garlic granules
1 1/2 teaspoons sea salt (if everything is unsalted)
3/4 teaspoon Adobo seasoning
2 tablespoons dried minced onion
Put the potato mixture into a 9"x13"x2" baking dish and smooth the top with the back of a spoon. Sprinkle the top with
1 1/2 teaspoons parsley flakes
Bake at 350F for about 35 minutes.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
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