Asparagus and Chickpea Casserole

by on September 21, 2010
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Asparagus Chickpea Casserole

Everything I read lately, from blogs to magazine articles, proclaims that summer is almost over and fall is in the air.  Really?  Where?  Here in Mississippi, daytime temps are still in the mid-90′s and the only thing in the air is dust.  Nevertheless, maybe because I’m wishing for fall or maybe because I’m just getting sick of salads, I’ve been craving casseroles–hot, starchy, comfort-food concoctions that fill the whole house with the warmth and aroma of savory herbs and vegetables.  So this week I just decided to go with the craving, pretend that the leaves are turning to gold and the wind is nippy instead of balmy, and bake my family a casserole.  This casserole.

If I’m going to turn on the oven in this kind of weather, I want to make sure that what goes into the casserole dish is filling and complete enough to be a whole meal (with, maybe, a slice of whole-grain bread or a salad on the side).  In other words, it must include vegetables as well as beans and starch.  In this Asparagus and Chickpea Casserole, my starchy element doubles as an easy, crispy topping: Frozen, oil-free hash browns, the shredded kind sold as “Country-Style.”  If you can’t find them in your supermarket, simply run a medium-sized gold or red-skinned potato through the shredding disk of your food processor. Sprinkle on top of the casserole for crunchy topping that, unlike traditional breadcrumb crusts, is fat-free and refined-flour-free.

And parents, if your children are like mine, they’ll devour anything with shredded potatoes on top.  My daughter E gave this dish four and a half crumbs on her 5-point Num-CrumbTM scale (5 crumbs being limited to lasagna and desserts).  I guess she was ready for casserole season, too.

Asparagus and Chickpea Casserole

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{ 79 comments… read them below or add one }

1 Lea @ Healthy Coconut September 21, 2010 at 1:42 pm

I live in Southern California and today definitely feels like fall. The morning fog is thing and it’s gloomy.

This casserole will definitely make colder nights so much better. I made semi-homemade lentils & squash soup last night and it was rich and hearty, perfect for fall weather.

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2 Lea @ Healthy Coconut September 21, 2010 at 1:43 pm

I meant morning fog is **thick.

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3 sylvia September 21, 2010 at 2:05 pm

I love the idea of using hash brown potatoes as the crispy topping! Recipe looks fabulous and so simple. It’s almost like a healthier, lighter version of a veggie pot pie.

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4 Mary (What's Cookin' with Mary) September 21, 2010 at 2:50 pm

This sounds great! I have never seen a casserole made with chickpeas and asparagus, but must say that this looks REALLY good and is making me hungry ;)

I’m with Lea… I live in So Cal too and the weather today is making me want ‘fall food’ … was thinking about making chili, but may have to put that on hold and make this casserole instead!

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5 moonwatcher September 21, 2010 at 3:44 pm

Hi Susan,

This looks great! I second Sylvia’s comment above. I won’t be able to find fresh asparagus around here, but I still might have enough green beans in my garden and could use those. I look forward to trying this out.

xo

moonwatcher

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6 Laina September 21, 2010 at 7:00 pm

Susan, this looks really delicious. I’m going to get some asparagus tomorrow so I can try this. What a nice change. Did you use frozen potatoes or did you use fresh? Is there a difference in the results?

Btw, were in the mid 90′s today in NM. :)

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7 SusanV September 22, 2010 at 7:42 am

Laina, I did use frozen potatoes, and between that and the casserole dish I used (one of those Italian ones that need to be soaked in water first), it took the longer time, about 45 minutes. I think that with fresh potatoes (and a different dish), the time should be shorter, so that’s why I give such a long range of temperatures. Just play it by ear and don’t let it burn, and it should come out okay. :)

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8 Rachel September 21, 2010 at 7:12 pm

Yum! I’m definitely craving casseroles too. I like that this one includes all or most of the meal in one dish as well.

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9 Katie Redington September 21, 2010 at 7:32 pm

This looks so delicious! Fall is upon us in Washington state and I have been craving casseroles and stews. Keep ‘em comig!

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10 JL Goes Vegan September 22, 2010 at 4:42 am

I love everything about this recipe. Delicious foods and all mixed up in a casserole!

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11 Brigid September 22, 2010 at 8:34 am

Yeah, the high is 90 here (Oklahoma) again today. I suppose it’s better than 100+, but autumn doesn’t feel all that near. :)

The caserole sounds yummy, and I will definitely have to try putting hashbrowns on top of one. That’s such a clever idea!

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12 Soma September 22, 2010 at 10:58 am

I am so loving this dish. everything about it, esp the hash on the top.

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13 Shawna September 22, 2010 at 2:19 pm

So… do you think this would be OK in a 4qt casserole pan? We just moved, and its all we have!
slk

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14 SusanV September 22, 2010 at 2:53 pm

It will probably depend on the shape of the pan. If it’s deep, it will probably be fine, but if it’s long and wide, it will be spread too thin and the potatoes won’t cover the top.

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15 Shawna October 3, 2010 at 12:15 pm

It was a deep pan, and it turned out DELICIOUSLY :) Thanks, Susan!

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16 VEGirl September 22, 2010 at 3:47 pm

Haha– I’m laughing right now! Num-Crumb ratings? Love it. Gotta try that with my parents! My five crumb would probably be limited to nut butter and there recipes.
Oh yeah, and the casserole looks scrumptious. It getting really nippy, chilly, and rainy where I am. Time for the oven!!! YAY!
VEGirl

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17 Emily September 22, 2010 at 5:04 pm

Yum, this looks sooo much better than the University Dining Hall’s salad bar… Your photos are fabulous. Did you mean “country-style” potatoes?

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18 SusanV September 22, 2010 at 5:59 pm

Yes, I did! Thanks for catching that!

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19 Heather Loves Healthy Vegan Recipes September 23, 2010 at 2:34 am

great idea, I love the grated potato on top! I will definitely be trying this when I get home from traveling – my husband LOVES potatoes

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20 Frugal Vegan Mom September 23, 2010 at 11:11 am

Wow that looks amazing, everything my (non-veg) hubby likes. Just printed the recipe to try soon.

You are so lucky it’s still 90′s there, it’s been ten degrees below average here in MN, in the 50′s/60′s. Brrrrr HATE the cold, even as a lifelong Minnesotan!

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21 Alexis J September 23, 2010 at 1:00 pm

Hi!

I just made your banana and cashew balls–loved them! Question though….I know this sounds odd, but I don’t have any flour. Could I use ground flax seed instead?

Thanks!

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22 SusanV September 23, 2010 at 1:09 pm

Do you have any cornstarch or other starch? You can use 1 tablespoon of either of those instead of the flour. You won’t get the same kind of thickening with flax seed.

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23 Rachel September 23, 2010 at 1:12 pm

Susan, there’s far too much liquid (or not enough flour) in this recipe. I ended up adding about 1/4 cup of uncooked rice right before popping it in the oven and the liquid content was just about right. I’m surprised you didn’t end up with a soup if you made the recipe as written!

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24 SusanV September 23, 2010 at 3:02 pm

Rachel, I actually added about 2 tablespoons more liquid, during the skillet stage, but reduced it a little in the written version because my results were as you see in the photo–not soupy, but not as thick as I wanted. I’m surprised there was enough liquid in your version to cook a 1/4 cup of rice, but it does sound like a nice addition.

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25 Suzi September 23, 2010 at 3:14 pm

This recipee sounds good! I do not have asparagas ,so I will try useing green beens or zuchini

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26 Meirav September 25, 2010 at 12:14 pm

Oh, I loooove anything with chickpeas, they’re my number 1 favorite legume (then kidney beans….then black beans….then sprouted mung beans….I can go on forever XD)

Hey, a while ago I opened my own vegan food blog, if you could please add me to your list of vegan blogs it’d be great.

Thank you!!

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27 Michelle September 26, 2010 at 8:59 am

Susan, this looks so yummy and I’m planning on making it tonight, but I don’t have any of the nutritional yeast and was wondering if something could be substituted and what the purpose of the yeast is? Thanks, Michelle

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28 SusanV September 26, 2010 at 9:16 am

Michelle, the nutritional yeast is there mostly for flavor and a little thickening. I suggest adding another 1/2 tablespoon of flour and either increase the herbs a little or add a teaspoon of light miso, if you have it, before you add salt.

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29 Laina September 26, 2010 at 5:14 pm

I made this today, Susan…………delicious! Thanks so much!!! My liquidity was perfect……..a nice gravy. I used potato starch in mine, not the flour.

Btw, you called for basil in the list of ingredients, but asked for oregano in the directions. I used the basil, but oregano sounds good too. :)

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30 SusanV September 26, 2010 at 7:22 pm

I’m so glad you enjoyed it! And thanks so much for the correction. I DID use basil, so you guessed right. I’ll get the recipe corrected ASAP.

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31 Sarah English September 27, 2010 at 12:06 am

Yum, yum, yummy! Can’t wait to try other recipes of yours!

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32 Mel September 28, 2010 at 12:49 am

Asparagus season has just begun downunder (hooray!) and the weather is still way cool enough to enjoy meals like this one. This is a definite winner – I was a bit tentative about making this for my family as my husband isn’t that keen on chickpeas but he thoroughly enjoyed it and even took the leftovers for lunch today! Thanks Susan for this and the other couple of great recipes I have tried from your blog. I’ll be back for more…

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33 June September 29, 2010 at 1:32 am

This was really good. I made it almost exactly according the recipe except I had to use full size portobellos. We used grated raw potato rather than frozen. The amount of liquid was fine but since we had it for leftover the next day, I did notice it was thicker so maybe it just depends on how long you cook it?

We definitely will make it again. We are thinking of maybe shiitake mushrooms instead and maybe cooking the grated potato on a separate cookie sheet to get it even more crisp and then putting it on top just before serving.

Many thanks for another great recipe.

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34 Jan September 29, 2010 at 9:19 am

I tried this recipe last night and it was so good. I couldn’t find the nutritional yeast so I added 1/4 cup fat free mozarella cheese @45 calories per 1/4 cup.
I just loved it! Thanks for a great recipe.

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35 Amy September 29, 2010 at 6:00 pm

The casserole was delicious! The only problem I had was the shredded potatoes did not brown. I used frozen shredded potatoes, cooked the casserole at 400 degrees for 25 minutes (it was hot and bubbly) and the turned the broiler on high for several minutes (believe it or not). The bubbly portions poking through the potatoes browned but not the potatoes themselves. Maybe I used too thick a layer? Or maybe I should have defrosted the potatoes first? Any ideas? Nevertheless, it was still very tasty and we ate every last bite. Thanks for all your great recipes.

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36 SusanV September 29, 2010 at 6:16 pm

Amy, that’s so strange! Maybe it was that you used a thicker layer than I did. I also had to put it under the broiler to get it to brown, and I didn’t defrost first. Sorry yours didn’t come out as expected.

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37 Laura September 30, 2010 at 4:28 pm

I made this and loved it! The first time I used a veggie stock and made as is..soo good! The 2nd time I used Broccoli instead of Asparagus and used No-Chicken Broth. It was really, really good. The broccoli flowers grabs hold of the sauce..yum!I had never used Nutritional Yeast before..really great..adds so much flavor and depth. Thank you ..can’t wait to expore your site!

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38 Karen October 1, 2010 at 9:48 am

Susan,
I made this last night and loved it. However, my husband has an aversion to chickpeas — are there some beans I can use to substitute? Also, I try to use asparagus only when I can get it fresh locally — when winter hits, is there another green I can try to substitute?
Thanks so much for your recipes!

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39 SusanV October 1, 2010 at 11:56 am

I think it would be good with broccoli and white beans. If that’s a combination your husband likes, give it a try!

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40 Kat October 4, 2010 at 1:25 am

Just got a bunch of asparagus delivered in our veggie box. Will have to try this today or tomorrow. Do you think breadcrumbs would make a suitable substitution for the potato topping? I’m not a big hashbrown fan.

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41 SusanV October 4, 2010 at 7:59 am

Breadcrumbs will be fine. Hope you enjoy it!

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42 moonwatcher October 4, 2010 at 2:05 pm

Hi Susan,

Well, get ready for a long comment, I have a story to tell you! lol In my previous comment to this entry I think I mentioned no asparagus around here at this time of year, but that maybe I’d try this with green beans, of which I still have some in my garden. Then I realized that I had just previously made a version of gardener’s pie with chickpeas and mushrooms, and I wanted something different. So I started wondering if I could use the green beans in an Ethiopian type stew, and grate sweet potatoes on top. I looked at this recipe, your Berbere Stew recipe on the web site, and the Ethiopian inspired lentil soup on the blog. I also had a few hard won tomatoes from my garden (it’s been a relatively cool summer here), a local onion, a piece of a local jalapeno, and a few chickpeas left over. . .so I made a stew cooking first sauteing the onions with about a teaspoon of your Ethiopian spice mix, then added shallot, a bit of jalapeno, and about a teaspoon of grated ginger. Then I added the 1 1/4 cup of red lentils and 3 cups of broth. Meanwhile, I blanched my green beans and chopped my 3 tomatoes. I also whisked about two teaspoons of peanut butter in with a tablespoon or so of Very Veggie Juice I had left over, and a teaspoon of arrowroot. When the lentils were soft, I added the tomatoes and green beans and chickpeas. As the mixture cooked, I’d tasted and add a quarter of a teaspoon of spice mixture. In all, I probably used a little over 2 teaspoons, so not as much as the original recipe, since I am a spice wimp.
I shredded a combo of garnet yam and yukon gold potatoes (mostly yam) for the top. Right before putting it all in the oven, I added the peanut butter arrowroot mixture, and top with the shredded yam and potato, and and maybe a teaspoon of chopped peanuts. I also sprinkled a little salt and pepper and a little of the Ethiopian spice mix on the top.

It turned out really well, even though I almost burned it too much by deciding to put it under the broiler for a few minutes and getting distracted. But it is very yummy, and I will look forward to experimenting more with the potato topping.

And some day I’ll make the orignal recipe! Asparagus is plentiful up here in the Spring, so maybe not until then! It would be nice with my fresh lemon thyme!

Thanks for another wonderful template to play with! I never would have thought of it myself, but it gave me tons of ideas once YOU thought of it. :)

xo

moonwatcher

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43 SusanV October 4, 2010 at 3:56 pm

This sounds delicious, and I’ll bet it looked pretty with the two types of potatoes on top. Thanks for sharing another one of your creative adaptations!

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44 Katie October 8, 2010 at 6:20 pm

This was really good =) my whole family enjoyed it

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45 rebecca October 12, 2010 at 8:14 pm

I don’t know WHAT i did wrong with this but i just didn’t like it. i think i used too much fresh shredded potato on top and didn’t rinse it well enough. it tasted like the dirty potato to me. i really messed it up. everyone else liked it but me though so maybe me being the only vegetarian did something to my tastebuds. (started a week ago) because nobody else noticed the odd flavor of well, dirty potatoes.

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46 Basil October 13, 2010 at 7:25 am

This turned out so good. I really liked… everything… but I thought the potato topping was really clever. This really makes fall feel like it has arrived, but it’s still pretty hot where I live, too. And I got really lucky with this recipe, because asparagus was on sale! Yay! And the gravy, which I never seem to have very much luck with, turned out marvelously thick.

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47 Sue October 25, 2010 at 5:25 pm

As others said, there is too much liquid. I did add some rice to soak it up. If I were to make this again, I would reduce the amount of chickpeas and liquid.

My husband thought it was very bland as did I and we added some Tabasco sauce to perk it up a little

The potato topping is a great idea!

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48 Jaye Denman October 26, 2010 at 8:36 pm

Hi, Susan….Just saw your photo and read the feature about you and your vegan recipes in the Jackson Free Press. Very good! I felt as though I were reading an article about a friend….

This asparagus and chickpea recipe looks good, and I’m ready for a casserole, too. Think I will try it soon.

By the way, when I was griping about the lack of restaurants in Jackson that serve vegan fare, I’d forgotten about the Lone Star Cafe in the Rainbow Market, I went to the market recently and had lunch there. The day’s special was a vegan Mexican lasagna, with a side of veggie medley. It was all so scrumptious (and I didn’t have to cook it, which made it better), so I ate every single bite. Not a drop left on the plate when I was done.

Is it okay to give my own online writing a shameless plug here, even though I haven’t written anything (yet) about food? Two weeks ago I joined a writers’ community, HubPages.com. My profile and the three articles , or “hubs” as they’re called on the site, I’ve published so far can be found by going to the main page, typing in my user name, “JayeWisdom” in the search box, changing “hub” to “site” in the drop-down box to the right of it and clicking on SEARCH. I really need to increase my readership, so if anyone on here wants to read my articles, I will appreciate your doing so. The first is about what happens when a woman in her 60s (me) gets her first-ever pet (all true). Then I have two articles of a four-part series completed on the topic of book collecting. Comments and suggestions are welcome. Jaye

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49 Sherbs October 31, 2010 at 9:00 am

This was great! My boyfriend and I loved it. I did find the gravy a bit watery so I will just use cornstarch next time instead of flour. I only needed to bake it 25 minutes–I used fresh potatoes and they browned nicely. So healthy too!

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50 Kathie November 1, 2010 at 8:50 pm

This was absolutely delicious-thanks for this wonderful recipe.My husband loved it. I used 1 tsp of Cumin instead of the yeast, and added 1/4c. of reduced fat shredded cheese.

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51 Ryann November 3, 2010 at 1:25 pm

Yum! I used your recipe as an inspiration to recreate the Broccoli and Chicken Divan my mom used to make when I was little. Turned out great! Thank you!

http://www.mywholedeal.com/recipes/low-fat-vegan-chick-divan/

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52 franny November 4, 2010 at 1:05 pm

10/10!!
This recipe was deeeeelicious! I had for dinner and again for lunch, and it was even more crispy and yummy the second time!

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53 Phil November 15, 2010 at 8:14 am

Loved it thank you,

going to be spending a long time going through your recipes :D thanks again

Phil

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54 Erin November 20, 2010 at 10:23 pm

This sounds yummy, but not a big fan of mushrooms ….any other suggestions?

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55 Natasha November 23, 2010 at 12:18 pm

I have definitely been in the casserole mood the last little while, and this was the first one I made. I’m SO glad I did! It was awesome! I used green beans instead of asparagus (my husband hates asparagus), and used raw potatoes (I couldn’t find frozen shredded hash browns). I kind of mucked up the order of the ingredient adding (I put the chickpeas in when I was supposed to add the beans..) but it was still really good! I think next time I will add more nutritional yeast, since everyone in my household LOVES it :)

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56 Amy December 3, 2010 at 7:04 am

It’s really getting cold here in MA (just north of Boston) and this was just perfect. My husband and I are attempting to more to a more plant based diet vs a meat based diet that we were eating. This was fabulous. I am realizing just how much I love chickpeas. I left out the mushrooms, mainly because I didn’t have them, but they are not my favorite either. I also used fresh grated sweet potatoes and added a little garam masala for spices as well as herbs de provence. My husband and I loved it. It wasn’t as big of a hit with the kids though, but they are extremely picky eater ( 2 3/4 years and 22 month old twins). I am looking forward to trying more recipes of yours.

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57 Ariana December 4, 2010 at 6:10 pm

I made these for Thanksgiving and it was a major hit! We didn’t have any chickpeas so I just omitted that ingredient and left everything the same. The potato topping I made from freshly grated potatoes. I think next time I’m going to use more grated potato for topping. Excellent dish! I just wish I had more asparagus right now to make another batch. Thank you, Susan!

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58 Vanessa February 4, 2011 at 12:16 am

Oh wow, this looks absolutely divine! I just finished cooking up the quinoa paella and it was unbelievable.

My question is, I am cooking only for myself (ah. joy of veganism) and usually, I’ll do the recipe and freeze the extra portions separately, that way I have meals all week. Now, do you think I could freeze this dish?

Thanks so much! Please keep going, I cook at least 3 of your recipes every week :)

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59 SusanV February 4, 2011 at 7:45 am

I’m so glad you liked it! I don’t see why it wouldn’t freeze well- all of the individual ingredients do. When you reheat it, maybe sticking it under the broiler at the end would help give the potatoes back their crispiness.

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60 Ingrid March 26, 2011 at 9:01 am

Your blog is amazing. I have been looking for something like this for over 3 years. Thank you so much!

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61 lea May 3, 2011 at 10:21 am

This recipe is sooo delicious! I substituted green beans for the asparagus and added summer squash – but I think the concept is still the same. As a vegan it is a real treat to have a hearty dinner – most of my meals tend toward the light soup and salad type – but this was so filling and satisfying – and healthy, too. I will definitely make this one again and again. Thank you Susan!

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62 sarahf May 28, 2011 at 9:45 pm

Oh Susan, I made this last weekend and it was wonderful. I had been hoping for leftovers, but my husband and I DEVOURED it. I followed your recipe for the most part, using a coulple extra ounces of asparagus, because I had it and didn’t want it to go to waste. The amount of sauce and thickness was perfect, so I’m not sure why others had problems with too much liquid. I used cooked chickpeas(previously dried, soaked and cooked) as opposed to canned, so maybe that made the difference. The crispy potato top was so clever, it really made the casserole. I used frozed, cooked for 45 minutes and then broiled on high for 4-5 minutes. It turned out great. I’m going to try to pick up some more local New Jersey asparagus tomorrow and make it again this week. Thanks for such a great recipe.

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63 Julie & Marty June 20, 2011 at 9:07 pm

This was good, but I don’t think we would make it again.

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64 Con Conz July 23, 2011 at 1:18 pm

This is probably one of the best things ive ever made. Doesnt feed six though!

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65 Elan August 22, 2011 at 5:50 pm

I made this for dinner the other night so I wanted to say THANK YOU! It was hit with my family! I really enjoyed doing something new with staples I always have around the house.

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66 Kristen September 22, 2011 at 11:58 am

Thanks for sharing this, and the ‘fall’ perspective from a warm spot. ;) I live in Hawaii, and yes it’s paradise, but when everyone is talking about sweaters, boots, cool breezes, and pumpkin lattes, I start to crave comfort food and snuggly clothes too! This is definitely going on the menu plan. :)

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67 Charity April 22, 2012 at 10:03 am

do you think it would be good if i substituted sweet potatoes? just got some in my csa box.

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68 Susan Voisin April 22, 2012 at 10:25 am

I haven’t tried it with sweet potatoes but I think it will work, though they may take a little longer to cook.

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69 Kaylie May 26, 2012 at 2:02 pm

Do you think that after I cook it in a pan and pour it into a casserole dish that it would freeze well? I have a 3 month old and a husband who travels a lot for work, so I would love to just pull this out of the freezer and cook on a hard day.

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70 Susan Voisin May 26, 2012 at 2:13 pm

I think it would freeze okay, but I can’t say for sure since I haven’t tried it. If you do, please let me know how it turned out.

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71 Kaylie May 26, 2012 at 2:43 pm

Also, my husband is allergic to mushrooms, should I just skip them or replace with something else? Tofu? Thanks!!!

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72 Susan Voisin May 26, 2012 at 2:50 pm

They don’t take up a lot of space, so you could just leave them out, but tofu sounds like another alternative. I would increase the seasonings, though, since tofu doesn’t contribute any flavor of its own. Hope you enjoy it!

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73 Vicki Creal October 19, 2012 at 5:58 pm

I LOVE your recipes. The asparagus chickpea is wonderful. My new company dish. Thank you so much for sharing all of your yummy creations.

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74 Sue B the V October 22, 2012 at 9:52 am

I made this recipe yesterday, and it is DELICIOUS! Comes out very tasty and creamy – my husband thought I made it with cream of mushroom soup. Yummy comfort food without the fat and dairy of most creamy dishes.

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75 Rachel January 13, 2013 at 8:22 pm

I am prepping this today to bake tomorrow. It looks amazing. Of course, I did the really annoying of substituting a bunch of stuff I had on hand that needed to get used. So it has black beans, (frozen chopped) spinach, and 2 large sweet potatoes – cubed instead of chickpeas, asparagus, and mushrooms. Can’t wait to have it for dinner tomorrow!

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76 Jessica J. February 11, 2013 at 9:20 pm

Susan, I made this recipe with a couple substitutions, and it was fabulous! You really nailed the sauce combination. Asparagus isn’t in season now, so I used broccoli, and had to use white beans in place of chickpeas. I can’t wait to try it with other green veggie and bean combinations, especially green beans, as others have suggested. Your casseroles make winter more tolerable! Thanks!

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77 Sara February 15, 2013 at 8:36 pm

Made this tonight with my roommate and we both loved it! We used cow’s milk and left out the nutritional yeast but it was still amazing. We’re culinary students so we tend to be hyper-critical of recipes ;), but we were absolutely obsessed with this! Much love from culinary students from Johnson & Wales, this blog is awesome!

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78 Jul April 6, 2013 at 10:05 am

Made this dinner last night. Dear husband is not a bean fan but conceded to try chickpeas. It turned out great…..and he liked it. I used fresh grated potatoes and inadvertently left out the milk. It was very tasty….will definitely make again…great way to fix asparagus with the spring season coming up. We served it with a salad and a whole grain roll. Yummy!

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79 Chinoiseries September 23, 2013 at 10:55 am

Mmm, great idea, using shredded potatoes as a topping of your casserole :) I’ll be making this soon, I bet it’s gonna taste wonderful with other casserole ingredients too!

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