Gluten Free Funeral Potatoes

I love any cheesy gooey potato dish and this one is no different. These potatoes got their nick-name, because they are commonly served at luncheons after Mormon funerals! I love these potatoes as a side dish almost any day of the week.

How many times have you looked a recipe and you are thinking good.. I can do this, I can alter this to be gluten free... then you stumble upon the condensed soup that is required and your dreams of making the dish into a gluten free dish are shattered? 

Well my mom found this cream soup substitute recipe and it is pretty tasty. I think it is a little strong, but works well in recipe's. I want to keep searching for other alternative, but for now this is great!  To make these "funeral potatoes" first start off by making the substitute.

Gluten free cream of soup substitute:

2 cups powdered milk

3/4 cup cornstarch

1/4 cup gluten free chicken bullion

1 tablespoon onion powder

1/2 tsp pepper

1. Mix all ingredients together. Store in a plastic airtight container. 

To use:

1. Mix - 1 & 1/4 cup cold water with 1/3 cup of mix

2. Put in saucepan and add 1 teaspoon of butter.

3. Cook until thick. 

*This equals 1 can of soup

Now that you have your soup substitute made, you can save the left over dry part and use it next time you need some more cream of soup! 

Gluten free funeral potatoes:

Large bag (32 ounces) Ore-Ida hash browns, thawed*

1 "can" cream of chicken soup substitute

2 tablespoons melted butter

2 teaspoons onion powder

1 pint sour cream

1 & 1/2 cups of shredded cheddar cheese

1/2 cup of crushed gluten free corn flakes

Directions:

1. Pre-heat oven to 350 degrees

2. In large bowl combine: soup, melted butter, onion powder, sour cream and cheese

3. Fold in the thawed hash browns

4. Pour into large 13x9 baking pan 

5. Top with crushed gluten free corn flakes 

Bake for 60-75 minutes. If the corn flakes start to burn lightly tent with foil.