February 7, 2013 By Susan Voisin 174 Comments Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy. Jump to RecipeI wish I had a cute story behind this not-so-cute dish, but the truth is that I saw a hash brown casserole recipe online and wanted to fat-free veganize it. So I did.I threw out all the butter, the cheese, the sour cream, the cream of chicken-parts soup, as well as the corn flakes on top, and what I had left was a package of hash brown potatoes–and the need for a really good sauce. So I turned to my favorite cheesy sauce, which can magically transform even the most mundane ingredients into instant comfort food.As you know, I can’t resist the impulse to turn side dishes into one-pot meals, so I chopped up some kale and added a can of chickpeas, which resulted in one of the least attractive casseroles I’ve ever seen (and casseroles aren’t generally known for their beauty). But it tasted rich and comforting,...
