HASH BROWN CASSEROLE (AKA COMPANY POTATOES)
SERVES 6 TO 8 PORTIONS
Olive oil spray
Cream of Mushroom Soup
3/4 cup plain coconut yogurt (or soy yogurt; preferably unsweetened)
1/2 cup nutritional yeast
3/4 cup sauerkraut
1/2 cup chopped yellow onion
One 567g (20oz) package frozen hash browns, thawed
3 1/2 cups vegan cornflakes (certified gluten-free if necessary)
4 tbsp. vegan butter (soy-free if necessary), melted
NUTRITIONAL VALUES
Calories: 89kcal
Fat: 3.1g (1.1g S.Fat)
Carbs: 11.2g
Protein: 6.9g
Sugar: 1.2g
Sodium: 269mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray a 9 × 13-inch baking dish with olive oil.
In a large mixing bowl, combine the soup, yogurt, and nutritional yeast. Combine the sauerkraut, onion, and hash browns in a mixing bowl. Spread the mixture evenly in the prepared baking dish. 15 minutes in the oven
In a medium mixing bowl, combine the cornflakes and melted butter while the casserole bakes. After 15 minutes, sprinkle the cornflakes on top of the casserole and return to the oven. Bake for another 15 minutes, or until the casserole is bubbling and the cornflakes are crispy and golden. Remove from oven and set aside for 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
In a large mixing bowl, combine the soup, yogurt, and nutritional yeast. Combine the sauerkraut, onion, and hash browns in a mixing bowl. Spread the mixture evenly in the prepared baking dish. 15 minutes in the oven
In a medium mixing bowl, combine the cornflakes and melted butter while the casserole bakes. After 15 minutes, sprinkle the cornflakes on top of the casserole and return to the oven. Bake for another 15 minutes, or until the casserole is bubbling and the cornflakes are crispy and golden. Remove from oven and set aside for 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
