"healthy" hashbrown casserole

a friend and i were reminiscing about hashbrown casserole not too long ago. i thought, "mmm... i want me some of that..." but i recalled it being just hashbrown potatoes and cream of mushroom soup. not too nutritious! so here i've come up with a healthier, but still satisfyingly yummy, hashbrown casserole.


ann's healthy hashbrown casserole

1 lb potatoes, peeled and shredded
1 carrot, peeled and shredded
1 onion, diced
1 bell pepper, diced
8 oz sliced mushrooms
1 tbsp + 1 tsp flour
1 c plain soy milk
1/3 c low fat sour cream
1/2-3/4 c shredded cheese (i used a mix of cheddar and mozzarella)
1/2 tsp salt
paprika, to taste
pepper, to taste
dill, to taste
pinch turmeric
1/4 c gluten free breadcrumbs

1. squeeze excess liquid out of shredded potatoes. place in an oiled non-stick skillet. pat down and fry evenly in a large pancake. this is to get some brown-ness on the potatoes, a la hashbrowns. do this until all your potatoes are lightly browned but not cooked. put in a large mixing bowl and break up gently. add shredded and uncooked carrot. stir in sour cream thoroughly and then mix in cheeses.
2. saute onions and pepper 3-5 minutes, until beginning to brown and soften. add mushrooms and cook until they release their liquid. add herbs and spices. stir until incorporated. sprinkle with flour (i use namaste's gluten free perfect flour blend). stir and add soymilk.
3. cook until soymilk starts to bubble and thicken. pour over veggie and sour cream/cheese mixture. stir until well combined.
4. put in a buttered casserole. top with breadcrumbs and a small amount of shredded cheese.
5. bake in a 350 degree oven for about 45 minutes. it will be brown and bubbly, and the potatoes should be cooked through by this time.

mmm...mmm...mmm!


i ate this with my tofu balls, but i shaped them more like sausages. i also used less breadcrumbs (about half as much) and did not coat with flour--like i said i would do the last time. instead, i oiled my hands and coated the tofu "sausages". then i placed them on a baking sheet on parchment paper and baked for 20 minutes until they were beautiful and brown. this is the PERFECT way to make these tofu beauties, and the next time i make balls i will do the same :)