This is one of my favorite recipes from Christy over at Southern Plate! At first blush, beef and hash-brown casserole
may not seem to be the most vegetarian-friendly dish, but it’s so easy to
veggie-ize nearly anything these days, and this is no different. Who WOULDN’T love a blend of veggie burger
crumbles, shredded hash-brown potatoes, pasta sauce, onions, and (vegan,
tonight) cheese? It fits the bill any
time!
The casserole isn’t exactly a quick-fix meal, but it is a
surefire multitask recipe. With very few
steps, it’s easy to set and forget, freeing up time to, say, do a load of
laundry (check) or clean the kitchen from a rush-out-the-door morning (check)
or dust the living room (OK, maybe not).
Add the potatoes, bake; add the crumbles, onion, sauce, potatoes, bake;
add the cheese, bake. And you’re done! It can’t get much easier than that. Or much tastier, either!
Tonight, on the side, I sautéed up a mix of frozen
vegetables – peas, corn, green beans, and carrots. I added some chipotle seasoning from Rosetta Farms and, for an extra-special
surprise, several strips of veggie bacon, which I cut into little squares. I sautéed everything at medium-high heat for
the last 20 minutes of the casserole’s cook time, and everything came out hot,
crispy and well-seasoned!
I confess we each enjoyed two hearty servings of casserole,
plus the entire pan of veggies! And
since the casserole recipe makes a full lasagna pan’s worth, we’ll have plenty
of leftovers for the rest of the week. Not
a bad deal when you get right down to it!
:)
No comments:
Post a Comment