How to Make a “Lactose Free” Hashbrown Casserole

 My granddaughter is lactose intolerant and we are always searching for food that are lactose free. (Especially ice cream) This Hashbrown Casserole is lactose free using lactose free milk and a rice flour or a gluten free flour blend. 

All cheddar cheese has relatively low levels of lactose, and 1 ounce of sharp cheddar cheese contains about 0.4 to 0.6 grams of lactose. In contrast to one cup of milk, cheddar cheese is clearly better suited for someone with lactose intolerance.

As far as the butter, you can by lactose free butter made with vegetable oil or use butter made from fermented milk products and clarified milk products, such as ghee which contains even less lactose than regular butter. 

Serves 4 Total Time: 1hr 20 minutes.

Ingredients

• 1 – 30 oz. package frozen hash browns, thawed
• 1 cup sliced scallions/green onions, green parts only (about 1 bunch)
• 1 cup shredded lactose free cheddar cheese
• 2 1/2 tablespoons unsalted butter
• 2 tablespoons sweet rice flour (or a gluten-free flour blend)
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1 1/2 cups lactose-free milk

Instructions

• Heat oven to 350 degrees F. Lightly coat a 13″ x 9″ baking pan or casserole dish with cooking spray.
• In a large mixing bowl, toss together the thawed hash browns, scallions and cheese. Set aside.
• In a large saucepan over medium-low heat, melt the butter. Stir in the sweet rice flour, salt, pepper and paprika. Slowly whisk in the milk, constantly stirring to prevent lumps. Continue to cook and stir the milk mixture until thickened and bubbly, about 5 to 10 minutes.
• Pour the milk mixture into the hash brown mixture in the mixing bowl and stir well, until all of the hash browns are coated in the white sauce.
• Transfer hash browns into the prepared baking pan and spread out evenly. Bake for 1 hour, or until casserole is bubbling and starting to brown on top and around the edges. Serve.