Hash Brown Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 208.4
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 538.2 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 9.0 g
  • Protein: 14.6 g

View full nutritional breakdown of Hash Brown Casserole calories by ingredient


Introduction

Vegan Vegan
Number of Servings: 8

Ingredients

    Sauce

    1 1/4 cups water
    1 cup plain unsweetened non-diary milk
    1/4 cup raw cashews or 2 Tablspoons tahini
    3 Tbls cornstarch or potato starch
    1 1/2 Tbls lemon juice
    1 1/2 tsp kosher salt
    1 tsp dry mustard
    1 tsp smoked paprika
    1/2 tsp turmeric
    1/8 to 1/4 tsp cayenne pepper
    black pepper to taste

    Casserole

    1 medium onion, chopped
    3-4 cloves garlic, minced
    6 ounces of kale, stems removed & leaves chopped
    16 ounces frozen hashbrowns
    1 2/3 cup Quorn Meatless Grounds


Tips

I used Quorn brand Meatless Grounds because I don't like soy grounds. However you could use soy grounds. Also you can use 1 can chickpeas in place of the grounds.


Directions

1.Preheat Oven to 350 F. Oil an 11 X 9 baking dish
2.Place sauce ingredients in blender & blend smooth
3. Heat a large non-stick skillet over med-high heat. 4. Add canola oil, onion, & meatless grounds; cook till softened.
5. Stir in the garlic, kale, and 1/4 cup water; cover tightly.
6. Cook, stirring every 60 seconds, until kale has wilted to about half its volume.
7.Add the sauce & hash browns. Turn off heat and stir thoroughly.
8. Pour into prepared baking dish. Cover with foil and bake 40 minutes. Uncover & bake until casserole is set ( no longer liquid in the middle), 10-15 minutes. Serve hot

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANGMURP1.