I don't know about where you live, but here in the Midwest, cheesy potatoes are pretty much required at any holiday potluck or dinner. The best casseroles are filled with cream soups, onion, sour cream and lots of butter and cheese. Sooooo tasty.....but not so agreeable for someone with IBS.
I set out to make a casserole that is delicious, but much easier to digest. There is just enough cheese to make it, well.....cheesy! But not so much that the casserole is drowning in grease. Instead of cream soup, a simple bechamel (or white) sauce is made to bind it all together. If you are a fan of the tangy flavor of sour cream, you might want to try replacing 1/2 cup of the milk with 99% lactose-free kefir from Lifeway.
Without further ado, here is how to make this comforting casserole from the Midwest:
First, combine the hash browns, scallions and cheese in a large mixing bowl.
Next, make the white sauce. If you are impatient like me, you might want to turn up the heat to make the sauce faster. This is fine, just be sure to keep stirring constantly, so the sauce thickens evenly.
Combine it all together in the mixing bowl.
Transfer to a baking dish and bake for about one hour.
Here's what will come out of your oven. Pure comforting deliciousness! Enjoy.
Cheesy Hash Brown Casserole
Low-FODMAP, Gluten-Free, Low-Lactose
serves 6 - 8
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 (I like Bob's Red Mill or Enger-G)
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon paprika
1 1/2 cups lactose-free milk*
- 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.
* For a more tangy flavor, substitute 1/2 cup of the milk with Lifeway 99% Lactose-Free, Plain, Low-Fat Kefir.