The original recipe is at Fat Free Vegan’s Healthy Hash Brown Casserole
Since I’m not vegan I did swap out the nutritional yeast for parmesan cheese. I really wasn’t so sure about the sauce and how it would turn out but it was actually awesome!!!
While the onion, kale and garlic saute the sauce is mixed in a blender (water, milk, tahini, parmesan cheese, cornstarch, lemon juice, salt, mustard, paprika turmeric and cayenne pepper)
Then the sauce, chickpeas and thawed hash browns join the onion/kale mix, the sauce starts to thicken and then the whole mix gets baked in a casserole to create a creamy, filling and healthy comfort food!
I really was more impressed than I expected to be with this dish and it’s definitely going into meal rotation around here 🙂
I used a 2 lb bag of frozen hash browns, thawed overnight in the fridge. Also used frozen kale, also thawed in the fridge.
Give this one a try, and check out the original/full recipe at Healthy Hashbrown Casserole
Copyright©2013 by Diane McDermott, All Rights Reserved, “Hashbrown Casserole with Kale and Chickpeas”
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