Preparation time: 10 minutes

Baking time: 30 to 35 minutes

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• Hash Brown Casserole

This homey dish, which often shows up at Sunday dinners, can be dressed up with peas, corn, or edamame. Or, for a heartier, non-vegetarian dish, add diced ham or Canadian bacon.

Makes 2 servings (one 4x8-inch pan)

• 1½ cups frozen shredded hash browns
• ½ cup (2 ounces) shredded low-fat cheddar cheese or cheese alternative
• ½ cup low-fat sour cream or sour cream alternative
• 2 tablespoons milk of choice
• 2 tablespoons grated Parmesan cheese or soy Parmesan
• 1 tablespoon dried minced onion
• 1 small garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1/16 teaspoon (pinch) grated fresh nutmeg (optional)
• ¼ cup gluten-free bread crumbs (to make your own, see recipe)

1. Place a rack in the middle of the oven. Preheat the oven to 350°F. Generously grease a 4x8-inch nonstick loaf pan.

2. In a medium bowl, toss together all the ingredients except the bread crumbs. Stir with a spatula until thoroughly blended. Spread evenly in the pan. Sprinkle with the bread crumbs and cover tightly with aluminum foil.

3. Bake for 20 to 25 minutes. Remove the foil and bake until the casserole is bubbly around the edges and the bread crumbs are browned, about another 10 minutes. Serve hot.

KEEPING BREAD CRUMBS ON HAND Always keep your gluten-free bread crumbs in the freezer so they won’t go stale. And having them on hand means you can instantly measure small quantities, like the ¼ cup in this recipe.

Per serving: 290 calories; 16g protein; 7g total fat; 3g fiber; 44g carbohydrates; 15mg cholesterol; 706mg sodium