I wish I had a cute story behind this not-so-cute dish, but the truth is that I saw a hash brown casserole recipe online and wanted to fat-free veganize it. So I did.
I threw out all the butter, the cheese, the sour cream, the cream of chicken-parts soup, as well as the corn flakes on top, and what I had left was a package of hash brown potatoes–and the need for a really good sauce. So I turned to my favorite cheesy sauce, which can magically transform even the most mundane ingredients into instant comfort food.
As you know, I can’t resist the impulse to turn side dishes into one-pot meals, so I chopped up some kale and added a can of chickpeas, which resulted in one of the least attractive casseroles I’ve ever seen (and casseroles aren’t generally known for their beauty). But it tasted rich and comforting, with less than half of the fat of the original (even though my servings are much larger) and none of the cholesterol. And as an added bonus, it’s gluten-free!
Besides being a great main dish, consider this the perfect choice for your next brunch or hearty breakfast. Leftovers keep well—just reheat gently in the oven or taster oven.
For more casseroles (some of them pretty nice looking!) check out my Casseroles Archive of 40+ recipes.
Healthy Hash Brown Casserole
Ingredients
Sauce
- 1 1/4 cups water
- 1 cup plain sugar-free non-dairy milk
- 3/4 cup nutritional yeast
- 1/4 cup raw cashews or 2 tablespoons tahini optional
- 3 tablespoons potato starch or cornstarch
- 1 1/2 tablespoons lemon juice
- 1 - 1 1/2 teaspoons salt omit for low-sodium diets
- 1 teaspoon dry mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/8 - 1/4 teaspoon cayenne pepper optional
- black pepper to taste
Casserole
- 1 large onion chopped
- 3-4 cloves garlic minced
- 12 ounces kale stems removed and leaves chopped
- 16 ounces frozen Southern-style hash brown potatoes thawed (see notes below)
- 1 15- ounce can chickpeas rinsed and drained
Instructions
- Preheat oven to 350 F. Oil a 11x9-inch baking dish.
- Place sauce ingredients in blender and blend at high speed until smooth.
- Heat a large, deep non-stick skillet or wok over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. (Add water by the tablespoon if needed to prevent sticking.) Stir in the garlic, kale, and 2 tablespoons of water; cover tightly. Cook, stirring every 60 seconds, until kale has wilted to about half its volume.
- Add the sauce, hash browns, and chickpeas. Cook, stirring constantly, until the sauce begins to thicken.
- Pour into prepared baking dish. Cover with foil and bake for 40 minutes. Uncover and bake until casserole is set (no longer liquid in the middle), 10-15 minutes. Serve hot.
Notes
Nutritional info is approximate.
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Enjoy!
Michele
February 7, 2013 at 12:02 pmThis sounds really tasty and easy, and I think it’s pretty!!!
Mary
February 7, 2013 at 12:24 pmI don’t know about anyone else, but I find the picture and the description about this casserole very appealing and appetizing! You are a wizard at taking simple ingredients and putting them together to make something fantastic!
jon p
February 7, 2013 at 12:37 pmI don’t buy hash browns so, to substitute home made, would I cook up a batch and weigh or use the pre cooked weight?
Susan Voisin
February 7, 2013 at 12:56 pmJust cut them up and weight them. They cook in the casserole.
Kathryn
February 7, 2013 at 12:44 pmWHAT?!?! This looks delish. Can’t wait to finish up my potato and kale enchilada casserole so I can make this next.
What would be the flavor difference if I leave out the cashews and tahini?
Susan Voisin
February 7, 2013 at 12:54 pmThanks! i was afraid it had looks that only a mother could love. 😉 It’s just a touch richer and creamier with the nuts, but you can safely leave them out.
ManriqueGaby
February 7, 2013 at 1:17 pmI love the video!
tricia
February 7, 2013 at 1:27 pmOMG! I am totally making this for breakfast this weekend. LOVE IT! And I honestly think it IS kind of pretty. 🙂 Thanks again!
tricia
February 7, 2013 at 1:28 pmOH and thanks for that shucking Kale video! I should now be able to do it in no time at all. I never knew you could do it like this – but just FYI….clicking on the pic does not stop it, at least it doesn’t on my computer!
Abby
February 7, 2013 at 1:35 pmI think it looks delicious and beautiful, and I’m guessing most of your readers will feel the same way! I don’t eat flour or added starches like potato/cornstarch, so I’m pondering making this with a different cheez sauce recipe that doesn’t call for them.
Susan Voisin
February 7, 2013 at 3:12 pmWell, it’s easy to replace the starch with cooked potato (the recipe doesn’t call for flour). You could try another sauce, but you’d be missing out on a great one! 😀
jodye @ chocolate and chou fleur
February 7, 2013 at 2:40 pmWhat a great meal, all in one dish! I love kale with potatoes, and I’m sure that hefty dose of nutritional yeast makes it so savory and cheesy. I’m going to have to give this a try!
Abby @ The Frosted Vegan
February 7, 2013 at 3:02 pmYum!! I love that this has kale as well, count me in!
Deborah Saas
February 7, 2013 at 5:23 pmLove this casserole idea!
marcia gemler
February 7, 2013 at 6:36 pmMade this tonight—- soooo good! I used cubes of fresh white and sweet potatoes, added some diced vegan sausage, added chopped red peppers. Definitely a keeper!
Kelly
February 7, 2013 at 6:41 pmMade this for dinner tonight! I added some green peppers but otherwise stuck to the recipe. It was really tasty, and my husband and 2 year old liked it too!
Pam
February 7, 2013 at 6:46 pmThis does not look bad at all – in fact it looks very yummy to me. I’m definitely going to try this recipe. Wonder if I can halve the quantities to not make so much…Thanks Susan 🙂 Love your little video clip…
WaterDragon
February 7, 2013 at 7:10 pmI guess I won’t be the first to say – That looks delicious! It’s not ugly at all, and I’m definitely gonna try it.
I’ve seen Ann Esselstyn shuck kale, and it’s a neat trick. Nonetheless, I’m frequently too lazy for even that and will often buy it by the bag at Trader Joes. How much weight do you think in that case? 6 – 8 oz? Or about how many cups once it’s chopped?
Susan Voisin
February 7, 2013 at 7:48 pmI didn’t measure it in cups, but I’d guess the stems weighed about 4 ounces, so 8 should do it.
WaterDragon
March 2, 2013 at 12:33 pmJust came back to report that this was just as delicious as I expected it to be – more even. Thanks!!!
Cathy
February 7, 2013 at 7:51 pmI’ve always wanted to try a nutritional yeast cheese sauce! My question is: can this dish be frozen or does that mess up the consistency of the sauce?
Susan Voisin
February 7, 2013 at 8:11 pmFreezing shouldn’t affect the sauce. It will probably freeze fine.
CLEvegan
February 7, 2013 at 8:45 pmCan you shuck dinosaur kale the same way?
I have found that chopped kale keeps better than kale left on the stalk. I rinse it, cut off the stem, chop the leaves, spin them in a salad spinner, and put them in a gallon size baggie with a paper towel for 24 hours to absorb any excess water. After removing the paper towel, the kale stays crisp and fresh for a week.
Marty
February 8, 2013 at 4:34 amWhere can you find smoked paprika? I haven’t found it at any grocery store! This looks yummy!
Susan Voisin
February 8, 2013 at 7:22 amIf there’s a TJMaxx or Marshall’s in your area, check there. They sometimes have it for a good price. I’ve been buying it online, at The Spice House, for so long that I’m not sure if my local grocery store carries it now.
Katie
February 8, 2013 at 12:14 pmI found smoked paprika at Target.
cathy
February 8, 2013 at 8:17 amI order mine on line from Penzy’s. It has the best smoked paprika ever! I love it on everything.
Sarah
February 8, 2013 at 11:18 amActually, that looks gorgeous. Yum. Will be trying this one.
Twila Smith
February 8, 2013 at 3:05 pmI enjoyed your description of adapting a recipe and only being left with the potatoes as a new starting point. So true. Love the addition of kale (of course, I love just about anything with kale). I’ve prepared something similar, adding some smoked tempeh. It also lends itself well to substituting chopped cauliflower for some of the potatoes. Now I think I might need to try this with sweet potatoes …
Susan Voisin
February 8, 2013 at 3:27 pmAh, you read my mind about the cauliflower! I wanted to use half cauliflower and half potatoes, but alas, I was out of cauliflower. But I did have kale, so that’s how this combination came about.
Erin
February 8, 2013 at 3:19 pmCertainly looks delicious to me!
moonwatcher
February 8, 2013 at 3:46 pmHi Susan,
I agree with everyone else that this looks lovely and delicious! I really enjoyed the kale shucking video as well! I will have to make this sometime. I liked reading the extra touches people added in, especially the cauliflower. And I, too, loved how when you took all the traditional stuff out you were left wtih the potatoes! Thanks for another great and healthy comfort food choice!
xo
moonwatcher
Eric
February 8, 2013 at 4:46 pmJust made this casserole and it was easy and came out great. I love casserole recipes…I can prepare it on the weekend and then have several meals for the following week. This recipe provides a nice foundation for many variations that I am sure to try. Thanks Susan for the recipe!
Megan
February 8, 2013 at 4:53 pmWe’re in the middle of the blizzard and hunkering down with a big batch of this tonight and it is PERFECT comfort food!! Just wanted to say I used frozen chopped kale and it worked really well. My only tip would be add it last to the pan since it won’t wilt. Next time I’m trying sweet potato!
Connie Fletcher
February 8, 2013 at 5:43 pmMe too, Megan….Vermont here….LOTS of snow!!! And perfect timing for a comfort food like this potato and yumminess casserole! Thanks, Susan!
Vegan Radhika Sarohia
February 9, 2013 at 3:03 amThis looks stellar…gonna try a low-carb stove-top cauliflower version of it soon:)
Dawn
February 9, 2013 at 7:31 amYum! Potatoes are Comfort Food 101 for me and this looks like a new and healthy way to enjoy them. I sometimes see these frozen potatoes on sale for great prices. So they will be good to have in the freezer for this recipe. Thanks!
Stacy
February 9, 2013 at 10:31 amSusan, Yum! I have been in a casserole mood too. I love how they warm up the home and smell wonderful! I created something really similar last weekend, only I used brown rice, frozen spinach & okra, adzuki beans and an onion-mushroom (coconut) cream sauce. I will try your version this weekend! I am so greatful for your blog!
Werner
February 9, 2013 at 8:11 pmGreat dish, rich and satisfying…better than any vegan mac and cheese I have tried. So happy to find a basic, delicious and nutritious go-to dish for potlucks and the grandkids….not to mention chilly Saturday nights 🙂 Thanks so much, your recipes are so real!
erin
February 9, 2013 at 9:46 pmIf anyone tries freezing this, please comment and let us all know how it goes. Thanks for another wonderful recipe Susan 🙂
Vibeke
February 9, 2013 at 10:46 pmI made this recipe the day you posted it and my family loved it! I will definitely be making it again.
Laurel
February 10, 2013 at 11:30 amI enjoy all of your recipes. Just wondering… I have rainbow chard in my frig right now and just bought organic potatoes. Can I substitute kale for the chard? Any advice on using “fresh” potatoes instead?
Susan Voisin
February 10, 2013 at 11:33 amSure! You can use any greens you like and any potatoes, too. Just cut them into 1/2-inch cubes.
Brenda
February 10, 2013 at 6:28 pmJust made this tonight, and WHAT a delicious, filling casserole!!
Just to let everyone know that grated potatoes will work just fine, as well as cubed. I had a bag of “Simply Potatoes” brand Hash Browns. These are the ones in the green bag that are refrigerated, not frozen. I find them where the butter, margarine, cheese, etc are in the grocery store. Oil free, and since they are not frozen, you don’t have to thaw them. Picture:
http://bit.ly/VOxq5y
Anyway, they come in 20 ounce bags, so I just made 1 1/2 times the cheese sauce, upped the kale and bean amounts slightly, and baked in a 9×13 pan.
Thanks Susan, for another fantastic recipe!!
Flo brown
February 11, 2013 at 9:56 amLove this recipe even while watching carbs!
Louise Placek
February 11, 2013 at 11:57 amSo, just wondering, did you leave the miso out of the sauce recipe for a reason? I like the sauce with the miso. Makes it deeper in flavor.
Going to make this today for lunch! Yum!
Susan Voisin
February 11, 2013 at 12:00 pmI was just trying to use fewer ingredients to simplify the sauce a little, but by all means, add the miso if you want to. It does add a depth of flavor that salt doesn’t.
Molly
February 11, 2013 at 2:22 pmI made this last night and it was incredible! My only complaint is that there were no leftovers; we couldn’t stop eating it. I’m going to add some butternut squash cubes the next time I make it, due to popular demand, which will be soon.
Randi
February 11, 2013 at 7:48 pmThis is beautiful and delicious! So hearty and cheesy! I would love to try this with broccoli and mushrooms, too. I made it in a 9 x 13 pan and the cooking time was perfect. It went great with some grapefruit and Apple Upside Down Baked Oatmeal Cakes from http://www.bashfulbao.com/2012/12/apple-upside-down-baked-oatmeal-cakes/#comment-2593. Thank you!
Ainsley
February 11, 2013 at 8:39 pmI’ve made some amazingly delicious food from your site, and this has made my top 5 list for SURE. It’s easy, healthy and so so so yummy.
Kim
February 13, 2013 at 9:16 amMy spouse doesn’t like nutritional yeast, unfortunately. Do you think the sauce with still work if I use real shredded cheddar instead? I’ve tried the Daiya cheddar and he doesn’t like that either. Thanks.
Susan Voisin
February 13, 2013 at 9:20 amI haven’t cooked with dairy cheese for 19 years, so I’m not a good person to ask! I would think you could shred it and add it to the sauce as it heats, but you might be better off following a nonvegan recipe.
Kate
February 13, 2013 at 12:55 pmYour recipes are always so great! I’m doing a series on kale salads for my blog this week and would appreciate your input. (And maybe a shout out?)
I’ve followed you for years! Stay well!
bkstrength.wordpress.com
Rachael
February 13, 2013 at 6:03 pmWe have a winner! This is the first vegan meal I have made in 3 years that my son (now 11) has willingly eaten seconds! I took out the chickpeas and put in vegan sausage since no one in my house likes chickpeas but me
Thanks so much Susan!