Cheesy Potato Casserole
The goal of this recipe was to create a savory breakfast dish. I definitely gravitate towards sweeter things for breakfast, like my banana nut muffins! I figured I should add some variety with more savory options, and after some experimenting, this Cheesy Potato Casserole was born. And like the name states its cheesy, and filled with potatoes. What the name doesn't reveal is that it also has cauliflower rice and garbanzo beans for some added nutrition, but nobody will even know they're in there...that is if you don't reveal the secret ;)
Prep time: 20 minutes
Bake time: 40 minutes
Servings: 12 servings
3 cups of Yukon gold potatoes, cut into a small dice (about 4 medium to small potatoes)
1- 15oz. can of chickpeas, drained & rinsed
10 oz. of cauliflower rice (I used frozen)
1 t. olive oil
1 1/4 cup shredded cheddar cheese (I used daiya)
1/4 cup nutritional yeast
1/2 t. dill weed
1/2 t. salt
1/8 t. pepper
Peel the potatoes and dice them into small cubes.
Next take the rinsed chickpeas and pour them into a large mixing bowl and mash them with a masher (I googled to see if there was another name for it, but that's what came up)!
Preheat oven to 350 degrees Fahrenheit.
Add the cauliflower rice, potatoes and oil to the large mixing bowl and mix together with the mashed chickpeas.
Then add in the shredded cheese and remaining spices (nutritional yeast, dill weed, salt & pepper).
Stir everything together.
Next take a 9 in. x 13 in. baking pan and line it with parchment paper for easy clean up. Afterwards pour the cheesy potato mixture into the baking pan and evenly spread it. Firmly press mixture down into pan so it's compact (I used the bottom of a measuring cup to press the mixture down).
Place pan in oven and bake for 30 minutes. Then cover the pan with aluminum foil and bake an additional 10 minutes.
Remove pan from oven and let cool covered for about 10 minutes, to allow the potatoes to fully cook.