Creamy Hashbrown and Green Chile Casserole

Ingredients:

3 lbs potatoes (I used homegrown russets, but Yukon would be super good and creamy)
3 - 7 oz cans green chiles
1/4, 1/2 seeded and diced jalapeno (I didn't use because I don't like spicy)

Cream Sauce:

1 1/2 cups raw cashews (If you don't have a high speed blender, soak over night)
2  cups water
1 Tbls salt (I used half that)
2 Tbls lemon juice
1 tsp garlic pwd or to taste
1/2 tsp black pepper or to taste
2 Tbl onion pwd.
1 Tbls nutritional yeast

Instructions:

Blend cream sauce ingredients until very smooth.

Peel and grate potatoes.  I did mine in the food processor, and it was slick!  Rinse and drain well.

Drain and add cans of green chiles and fresh jalapeno diced finely to the potatoes.

Add the cream sauce to the potatoes and toss until well coated.  Place in a 9x13 baking dish, sprinkle top with paprika or ground chipotle pepper.  Bake for 45-60 minutes or until done at 350 degree F.  Top should be a little bubbly and toasted.




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