Brittany's Breakfast Potato Casserole

Based on the Breakfast Hash Brown Casserole By: The Jaroudi Family 

 Serves 8 

 Ingredients: 

•  4-5 baked yukon gold potatoes, unpeeled, sliced or 20 oz bag Hash Browns or 2 baked yukon gold unpeeled, sliced plus 1/4 cauliflower, sliced
•  1-15oz can of white beans,  (northern or cannelleni beans) 
•  2 medium size peppers, chopped or two large roasted red peppers from a bottle
•  1 small onion, chopped
• 2 handfuls of baby spinach (optional)
• 1 cup cauliflower walnut meat (optional) 

Queso sauce 1

• 2 cups Mckeever sauce (recipe below)
• 1/2 cup salsa

Mckeever Cheese

Jill’s 5-minute Game Changer Cheese Sauce (nut-free, gluten-free)
FULL RECIPE:
2 cups rolled oats
1/2 cup nutritional yeast flakes
1/4 cup cornstarch
2 teaspoons onion granules
2 teaspoons sea salt
1 12-oz. jar Roasted Red Bell Peppers in water
1 tablespoon lemon juice
1/4 teaspoon Pecan or Apple liquid smoke not used
4 cups warm water

Using a blender with the ability to cook food, blend on high for 5 minutes, or until sauce begins to thicken. (I can hear my Vitamix motor slow down and the sound deepens as the sauce hits the thick mark.) Once thickening has begun, stop the blender and quickly transfer to a large container that holds at least 6 cups.  The cheese sauce will continue to thicken as it cools even slightly. 

Allow it to cool before you begin schmearing it all over yourself.

or

Queso Sauce 2: (Based on The Jaroudi Family Recipe for Taquitos with Queso Sauce)

•  2 cups cooked Yukon gold potatoes (with skins on) 
• 1 roasted red bell pepper 
•  1 tbsp white miso 
•  ¼ cup raw cashews 
•  ½ cup water 
•  1 tbsp nutritional yeast
• 1/2 cup salsa

Directions: 

Preheat oven to 350 degrees.

 In a 9x13 casserole dish add in potatoes, beans, chopped peppers, onions and spinach and cauliflower walnut meat or similar add ins if using. 

 In a high-speed blender add all of the Queso sauce ingredients and blend until smooth. 

 Pour sauce over casserole mixture and incorporate well.  Cover casserole with tinfoil and bake for 45 minutes. Remove the tinfoil and bake for an additional 20 minutes more.