Texas Potatoes (Gluten Free)
1 bag Potatoes O’Brien, thawed (GF)
1 can cream of mushroom soup (if using Progresso brand, sub ¾ can)
1 c. sour cream
¼ c melted butter (or margarine)
½ T seasoning salt
¼ tsp pepper
Preheat oven to 350 degrees
Mix all ingredients in a large bowl. Pour into a greased 13×9 glass baking dish. Cover in foil and bake for 45 minutes to 1 hour. Remove foil, bake an additional 5 minutes to brown potatoes.
*Great for dinner or breakfast leftovers
About the Chef
Chef’s Name: Katie Peterson
Family: Husband: Cody, Daughter: Brinley (2)
Occupation: Loan Officer
Favorite Local Activity: Golfing in the Hills. We have some of the best golf courses in the state. My husband and I are both active golfers and enjoy competitively playing against each other. We golf in a different state every anniversary and look forward to golfing in and visiting all the states by our 50th anniversary!
About the Recipe:
This family/friend favorite dish has been made at all holiday meals. It’s quick to put together, easy to bake and tastes delicious – even better as leftovers! In May 2012, I learned I had to maintain a gluten free diet and have discovered many recipe substitutions for meals over the last few years. This recipe has a simple substitution since there is gluten free cream of mushroom soup available; I recommend the Progresso Soup version. I’ve also discovered Pinterest is my friend and have many recipes on my account to look up to make quick and easy meals during the workweek.
Follow me on Pinterest @kpyouknowme