Cheesy Potato Casserole
Ingredients:
1/2 cup soy milk
1/2 cup no-chicken chicken broth
1 8 oz. vegan sour cream (Tofutti)
1 tablespoon margarine
1 bag (2 lb.) of frozen hash browns or cut your own
Melty Cheese recipe*
Directions:
In large mixing bowl, combine all ingredients. See Melty cheese recipe and pour melty cheese over ingredients. Stir well.
Grease 9x13 casserole dish and pour in contents from mixing bowl. Take a seal able sandwich or larger bag and put 2 cups (approx.) of corn flakes in and seal removing most of air. I place it on the floor and smashed it to crumbs turning bag over so as not to make corn flake dust.
You can take a rolling pin or hard plastic glass and do the same. Spread corn flakes over entire casserole dish, cover with aluminum foil, Bake at 350 degrees for 90 minutes, remove foil and bake 7-10 more minutes. Do not overcook with foil removed
Serves: 8
*Melty Cheese Recipe
Ingredients:
2 cup soy milk
4 oz. pimento
1 1/2 teaspoon salt
1/2 teaspoon onion powder
3-4 tablespoon yeast flakes
1/4 teaspoon garlic powder
2 tablespoon cornstarch
1/4 cup raw cashews
1 tablespoon lemon juice
Directions:
Blend cashews and pimentos in small amount of soymilk until smooth, add remaining ingredients, blend to mix. Cook in heavy sauce pan until thick stirring constantly. Makes good macaroni and cheese or nachos. Can add Rotel tomatoes but drain juice for nachos. This recipe is used for the Cheesy potatoes casserole.
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Topic: Cheesy Potato Casserole (Read 4553 times)
