Casein Free, Food, Gluten Free, Recipes

Hashbrown Casserole (Gluten-Free Casein-Free)

Back at the end of May, I went on a one-month fast from gluten and casein on the advice of a doctor. Within a couple of weeks, I knew that there was a major difference in my physical and emotional wellbeing. While gluten seems to be the worst culprit, the casein from milk products is no pushover.

I could go on and on about the difficulties of eating without these two common ingredients, but instead I’m going to give you a breakfast casserole you can bake the night before and slice up and reheat in the morning.

Gluten-Free, Dairy-Free
Gluten-Free, Dairy-Free Hashbrown Casserole

Hashbrown Casserole

Hardware:

  • 8×10 Baking Dish (9×12 if you use a lot of fillings)
  • Mixing Bowl (medium)
  • Fork (to stir)
  • Oven
  • Lard or Oil to grease baking dish

Software

  • 1 20oz. package of Hashbrowns (fridge type)
  • 6 eggs (beaten)
  • 1 cup of Non-Milk (almond, coconut, soy, rice)
  • 1/2 cup of Water
  • 1 tsp. Salt
  • 1 tsp. Black Pepper (ground)
  • 1 tbsp. of Brown Mustard (prepared)
  • Fillings (optional):
    • 5 slices of Bacon (thick, fried crisp and crumbled)
    • 6 links of Sausage (small, cooked and chopped)
    • 1/2 cup Ham (diced)
    • 1/2 cup Onion (diced and sautéed)
    • 1/2 cup Peppers (diced and sautéed)
    • 1/2 cup Tomatoes (diced)
    • 1/2 cup Spinach (blanched)
    • 1 cup Daiya non-dairy “Cheddar” shreds

Preparation

Preheat oven to 350°. Grease baking dish.  Lightly scatter hash browns in the dish and bake for 40 minutes to an hour, stirring and fluffing every 20 minutes, until desired level of pre-browning is achieved.  Let hashbrowns cool.

Stir hashbrowns together with fillings in a mixing bowl.  Grease baking dish again.  Return hashbrown mixture to baking dish.

Combine eggs, non-milk, water, mustard, salt, and pepper in the mixing bowl and mix thoroughly.  Pour egg mixture into baking dish, using the fork to fluff the hashbrown mixture to allow the eggs to fill in all the void spaces.

Bake at 350° until set (about 45 minutes) turning after about 20 minutes.  Be sure to check on the casserole after about 35 minutes in case your oven runs hot.

Allow to cool for at least 5 minutes before serving; or, allow to cool completely then slice, reheat, and serve in the morning.