You’re likely to find most any concoction offered at a brunch. This gluten-free casserole is a great make-ahead option. The plethora of choices is what makes brunches fun.
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Preparation time: 20 minutes
Cook time: 35 minutes
Yield: 6 servings
Nonstick cooking spray
3 large Idaho potatoes, boiled, peeled, and diced
5 hard-boiled eggs, peeled and diced
3/4 pound low-salt ham, cut into 1/2-inch cubes
1/4 green pepper, minced
1/2 medium onion, minced
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1 cup plus 2 tablespoons grated sharp cheddar cheese
2 tablespoons butter, melted
2-1/2 tablespoons cornstarch
8-ounce container sour cream
Paprika
Preheat the oven to 375 degrees. Lightly spray a 9-x-9-inch baking dish with cooking spray.
Place the diced potatoes, eggs, ham, green pepper, and onion in the baking dish.
Sprinkle the parsley, pepper, and 1 cup of cheese on top; using a spoon, toss the ingredients lightly to distribute the cheese evenly.
In a small bowl, stir together the melted butter, cornstarch, and sour cream (the mixture will be thick).
Spoon tablespoonfuls of the mixture on top of the casserole. With the back of the spoon, smooth the topping to cover the casserole evenly.
Sprinkle the top with the remaining 2 tablespoons of cheese and paprika.
Bake the casserole at 375 degrees for 35 minutes. Let the dish set for 5 minutes before serving.
Per serving: Calories: 524; Total fat: 28g; Saturated fat: 10g; Cholesterol: 281mg; Sodium: 722mg; Carbohydrates: 42g; Fiber: 4g; Sugar: 8g; Protein: 26g.
