Hashbrown Casserole with Kale and Chickpeas

hash brown casseroleCasseroles are generally comfort food and this one’s no exception with the added benefit of not using any cream of “whatever” so it’s actually a lighter version of hash brown casserole.

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”


The content of this blog is the original content of Diane McDermott, NC Residential Real Estate Broker in south Charlotte NC

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