Vegan Vegetarian Cooking School

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Shredded Potato Casserole

From Healthy Home Cookin Vol 3. A savory dish full of nutrients.

12 cups frozen shredded potatoes (or 1 pkg hash browns)
1 to 2 Tbsp non-hydrogenated margarine, optional
1/2 cup green onions, optional
1/3 to 2/3 cup Tofutti Sour Supreme, optional
2 to 3 cups “Cheese” (or Creamy Garlic Sauce)
2 to 3 Tbsp Golden Seasoning, (or chicken seasoning)
1 to 2 tsp Seasoning Salt

Prepare 9 x 13 pan, or larger or a cookie sheet, with margarine. Put potatoes in large bowl. Combine remaining ingredients and pour over potatoes, mix well. Place all in pan and bake at 400°F for 35 to 45 minutes. (30 to 40 minutes for larger pan. For cookie sheet, potatoes are crispy and less like a casserole, bake 20 minutes, flip and bake 15 to 20 minutes more.) Naturally gluten free.

Serves 6
Preparation time: 5 minutes (20 min if need to make cheese)
Cooking time: 45 minutes
Ready in: 50 minutes

Tips ‘n’ Techniques
This is a crowd pleaser. I’ve done it with just frozen hash browns, leftover mushroom soup, Tofutti Better-Than-Cream-Cheese, and a
pinch or two of salt.


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