This morning I made the hash brown casserole with gluten free cream of chicken soup. The Pacific Foods brand was made with rice flour and had less sodium (but still a lot) than the Campbell's version. I thought the soup was watery. It could have used a tablespoon of gluten free flour, (bean based rather than rice) to thicken it. I baked it a about 15 minutes longer to crisp it up. It was blander, I thought, so next time maybe more pepper, a little more onion, etc.
We also had low sodium bacon, eggs, grapes, orange juice, chocolate milk, tea and coffee. Delicious!