I fell in love with Supper Club Potatoes years ago, when my Uncle Tim would make them every year for Christmas Eve. They are the most delicious tradition and a family favorite as well. After being diagnosed with celiac disease I was disappointed to find out that the cream of mushroom soup used in the recipe was not gluten free. Mah. I must admit that that first Christmas without it was just a tad less magical. Luckily a short time after, my mom ran across Pacific Natural Foods Organic Cream of Mushroom soup. It is very yummy and most importantly gluten free! Now we make Supper Club Potatoes oh, I’d say about every couple months or so, usually at my request when I’m craving some bone sticking, comfort food.
Supper Club Potatoes
- 1 large package of Orida hash browns – thawed
- 1/4 cup butter – melted
- salt/pepper to taste
- chopped onion to taste
- 1 box Pacific Natural Foods Organic Cream of Mushroom soup
- 1 large (pint) sour cream
- cheddar cheese – grated
- I usually do two layers of the above
- Top with GF corn flakes – crushed and another 1/4 cup butter – melted
Bake in a 350 degree oven for 45 minutes. Supper Club Potatoes are great for breakfast, lunch or dinner!
Bekah and Heidi
