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Creamy Potato Broccoli Casserole

This healthy main course recipe is made with simple ingredients that you likely have in your pantry; broccoli, hash browns, and topped with tasty cheesy sauce. It's perfect for those busy weeknight dinners, especially on Thanksgiving day and winter days.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course casserole, Main Course
Cuisine American
Servings 5 Servings
Calories 2076 kcal

Ingredients
  

Miso-Tahini Sauce:

  • 4 tbsp miso paste white
  • 3 oz. tahini
  • 12 oz. vegetable broth or use rice broth
  • 4 tbsp nutritional yeast
  • 1/2 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 tsp black pepper freshly ground

Potato-Broccoli Filling:

  • 32 oz hashbrowns frozen, homemade, or store-bought; Traders Joe Brand
  • 5 cups broccoli fresh or frozen; thawed
  • 1 can black beans drained
  • 2 small white onion
  • 3 small green onions for the garnish

Instructions
 

  • Preheat the oven to 350ºF and prepare the casserole dish.

Make the sauce:

  • In a blender, combine the miso paste, tahini, vegetable broth, nutritional yeast, turmeric powder, garlic powder, and black pepper until smooth and creamy.

Mix all the ingredients!

  • In a casserole dish, add the thawed hash browns, broccoli, black beans, and white onion.
  • Drizzle with miso-tahini sauce. Stir to combine until everything is coated with sauce.
  • Bake for 45 minutes or until golden brown. Garnish with finely chopped green onions.

Nutrition

Calories: 2076kcalCarbohydrates: 321gProtein: 95gFat: 59gSaturated Fat: 9gPolyunsaturated Fat: 25gMonounsaturated Fat: 18gSodium: 4290mgPotassium: 6377mgFiber: 65gSugar: 21gVitamin A: 3854IUVitamin C: 497mgCalcium: 587mgIron: 26mg
Keyword broccoli, hashbrown, miso-tahini sauce, plant-based, potato, vegan, vegetarian
Tried this recipe?Let us know how it was!