Cheesy Potatoes

These are sinful, but absolutely amazing and very easy to make!  This is one of those great potluck dishes that everyone will want the recipe for!  This recipe is gluten-free, but unfortunately, not dairy-free.

Enjoy!
Kirsten

PS: This recipe came from my friend Stacy, so I'm not sure of the origin of the recipe.

CHEESY POTATOES

1 pound Velveeta
1 can cream of chicken soup (gluten-free recipe below)
2 sticks butter
1 bag frozen shredded hashbrowns
2 cups gluten-free cornflakes

1)  Melt Velveeta and 1 stick of butter in microwave until creamy.  Add soup and mix well.

 

2)  Put hashbrowns in 9x13 pan. Poor cheese mixture over the top and stir well.  Spread evenly in pan.

 

3)  Bake at 350F for 30 minutes.

 

4)  Melt remaining stick of butter and stir in cornflakes. Spread evenly over top of potatoes.  Bake for another 30 minutes. 

 

Gluten-Free Condensed Cream of Chicken Soup

1 cup milk

2 tablespoons corn starch

1 tablespoon butter

1 cube chicken bouillon

1/2 teaspoon salt

Dash of pepper

 

1)  Whisk cold milk and corn starch in small saucepan over med-high heat until dissolved.

 

2)  Add butter, chicken bouillon, salt and pepper.

 

3)  Continue to whisk until boiling.  Turn to low and let simmer for 1 minute.