Gluten Free Casserole Topping. 1/4 cup (50 g) granulated sugar. Arguably the best part of this casserole is the crunchy topping!
Top with shredded cheddar cheese and bake at 400 degrees for 20 to 25 minutes or until the topping is browned. Blend together with a fork. While casserole is baking, combine crushed chex, pecans, brown sugar, and 1 1/2 sticks melted butter in a.
Bake at 350 degrees for 30 minutes.
Sprinkle with fresh parsley if desired. The crispy topping is a mix of potato chips and cheddar cheese. Sprinkle with fresh parsley if desired. Season with a little salt and pepper to taste.
