Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Looking For Cheesy Potato Recipe

farmwife67

Recommended Posts

farmwife67 Explorer
farmwife67
Posted

I'm looking for a good gluten-free cheesy potato recipe my old recipe is as follows (if you know how to adapt it I would love it)

1 bag hash browns

2 cups shredded cheddar

16 oz sour cream

1 can cream of chicken soup (this is where the gluten comes in)

That is all of the ingredients but I don't know how to change the soup into something gluten free.

Thanks for any help!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Roda Rising Star
Roda
Posted

I'm looking for a good gluten-free cheesy potato recipe my old recipe is as follows (if you know how to adapt it I would love it)

1 bag hash browns

2 cups shredded cheddar

16 oz sour cream

1 can cream of chicken soup (this is where the gluten comes in)

That is all of the ingredients but I don't know how to change the soup into something gluten free.

Thanks for any help!

Check out Health Valley cream of chicken soup. The last I knew it was gluten free, but I have not bought it in awhile. It tastes so much better than the old standby condensed soups. It is not condensed so you may have to adjust your liquids or use less or use something as a thickner ie cornstarch, arrowroot, potato starch, or a gluten free flour blend with xanthan gum mixed in. Here is the link. I have used the cream of mushroom, celery and chicken. Just click on the soup and it will list the ingredients. I found mine at Earth Fare.

Open Original Shared Link

hez Enthusiast
hez
Posted

I'm looking for a good gluten-free cheesy potato recipe my old recipe is as follows (if you know how to adapt it I would love it)

1 bag hash browns

2 cups shredded cheddar

16 oz sour cream

1 can cream of chicken soup (this is where the gluten comes in)

That is all of the ingredients but I don't know how to change the soup into something gluten free.

Thanks for any help!

I just made this for Easter! I also top it with crushed gluten-free corn flakes and butter, adds a nice contrast. I use this recipe

Open Original Shared Link

to replace all my condensed cream of something soups. I love it! Not as easy as opening a can but it is gluten-free:)

Hope this helps,

Hez

farmwife67 Explorer
farmwife67
Posted
  • Author

I just made this for Easter! I also top it with crushed gluten-free corn flakes and butter, adds a nice contrast. I use this recipe

Open Original Shared Link

to replace all my condensed cream of something soups. I love it! Not as easy as opening a can but it is gluten-free:)

Hope this helps,

Hez

Thanks so much I'm sure this is what I was looking for! I am making a casserole today that calls for cream of chicken I will try it! Thanks again!!!

Black Sheep Apprentice
Black Sheep
Posted

Open Original Shared Link

to replace all my condensed cream of something soups. I love it! Not as easy as opening a can but it is gluten-free:)

Hope this helps,

Hez

When I read the first post on this thread, I was going to respond with my "recipe" for "Cream of..." soups, but this is better! I usually use organic chicken and beef broth, that's g.f. and comes in a box....Pacific foods? But I didn't think to use any butter in it, that's a good idea.

Now for cream of mushroom soup, I use the boxed Creamy Portobello soup by Imagine, and thicken it with cornstarch. I don't often use cream of celery, but that's going to be a tricky one.....guess I could buy vegetable broth, boil a bunch of celery in it, run it through my food processor, and then thicken it. :P

  • 2 weeks later...
katerzz Newbie
katerzz
Posted

When I cleaned out my pantry I was on a mission to replace campbells soups... this is the recipe I found. I am real big on NOT having to use extra "flours" or special brands if we can avoid it. You cant store it, but it doesnt take long to make.

Open Original Shared Link

1 cup cold milk

2 Tbsp cornstarch

1 1/2 Tbsp butter

1 tsp chicken bouillon

1/2 tsp salt

dash of pepper

Instructions

1. In a small saucepan, whisk milk and cornstarch till well blended.

2. Stir in butter, bouillon, salt, and pepper.

3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.

Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:

Stir in 1/2 cup cooked chicken pieces to the recipe above.

Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP

Stir in 1/2 cup saut

Wenmin Enthusiast
Wenmin
Posted

Peel and cut 4-5 lbs of potatoes into slivers about 1/2 in thick. Boil until tender. Combine 1 can evaporated milk, 2 pounds of velveeta cheese(cut into 1 inch by 1 inch cubes) and 1 stick of margarine . Melt slowly in microwave (2 minutes at a time and stir in between). When cheese sauce is melted, pour over potatoes layered in casserole dish and bake for 45 minutes or until top starts to turn dark brown (indicates cheese is starting to burn) at 350 degrees uncovered.

Enjoy!

Wenmin

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,812
    • Most Online (within 30 mins)
      7,748
    hmkr
    Newest Member
    hmkr
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Celiac Test Results - Thoughts?

      By trents · Posted

      When you say a GI doc did an IGA five years ago and it was negative, which IGA measure do you speak of. There are several possibilities. Do you refer to the tTG-IGA? Have you had a total IGA test done? It isn't a test for celiac per se but can establish whether or not you are IGA deficient. If you are IGA deficient, it will drive individual IGA test scores down and can result in false positives. The tTG-IGA should always be accompanied by a total IGA test. When people are IGA deficient and actually do have celiac disease we often see it detected by the IGG tests. The same can be said if they have been skimping on gluten previous to the blood draw and, IMO, negatives in the IGA test spectrum with positives in the IGG spectrum can also point to NCGS or NCGS transitioning to celiac.
    • Scott Adams
      Celiac Test Results - Thoughts?

      By Scott Adams · Posted

      This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate. I agree that if your biopsy ends up negative, that you still may need to be gluten-free, as you could be in the non-celiac gluten sensitivity area. Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. Be sure to eat lots of gluten daily until your endoscopy, otherwise you could get false negative results.    
    • hmkr
      Celiac Test Results - Thoughts?

      By hmkr · Posted

      I had several celiac blood tests done at a rheumatologist last month. I've had many possible symptoms over the last 23 years, including GERD/LPR, constipation, and recently joint stiffness and pain in my hands. It all started during my first pregnancy. 1/160 ANA back then as well as now with no autoimmune diagnosis. I've had undiagnosed high fevers, swollen lymphs nodes, ear pain, miscarriages, to name just a few more symptoms. I can't help but be upset at the many doctors I've been to that have missed this. A GI doctor only did the IgA 5 years ago, which was negative then too, and didn't do a biopsy as a result during an endoscopy shortly after. Deaminated Gliadin IgG Antibody test was 90, >15 being abnormal.   Deaminated Gliadin IgA Antibody, negative Tissue Transglutaminase IgG Antibody, negative Tissue Transglutaminase IgA Antibody, negative I'm scheduled for a biopsy at the end of January. The new GI doctor thinks if not celiac, I will still need to be gluten free the rest of my life due to the antibodies my body is producing. I feel like it's got to be celiac. I've been consuming gluten every day to prepare for this test. It can't come soon enough.  Thoughts on that IgG being positive and the others negative? I haven't gotten a clear explanation for that yet. Thanks in advance for any input!! 
    • Kiwifruit
      Years of testing - no real answers

      By Kiwifruit · Posted

      That’s good to know. Might be time to head back to my gastrointestinal doctor then.
    • trents
      Years of testing - no real answers

      By trents · Posted

      Yeah, you may not have been consuming enough gluten to result in valid testing.
×
×
  • Create New...