GF brunch cassarole

I grabbed this recipe from the Clan Thompson newsletter. I make one similar to this that is non GF and it is delish. I can't wait to try this out!



MAKE-AHEAD BRUNCH CASSEROLE by Connie Sarros
Connie’s newest book “Gluten-free Cooking for Dummies” (co-authored with Danna Korn) has terrific new recipes like the one below. Go to www.gfbooks.homestead.com to learn more about the book.This dish may be assembled the night before and refrigerated – then just pop it into the oven in the morning. Make a double recipe for a 9 X 13 inch pan.
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 to taste
Preheat the oven to 375 degrees. Lightly spray a 9-inch-square baking dish with nonstick 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 for 35 minutes. Let the dish set for 5 minutes before serving. Serves 6.