About the Recipe
Ingredients
SAUCE
6 tbsp ghee
1 large sweet onion diced
3 stalks celery diced
2 tbsp minced garlic
1 cup chicken broth
1 cup full-fat canned coconut milk
6 tbsp potato or arrowroot starch
1 ½ tsp salt
½ tsp pepper
CASSEROLE BASE
1-pound bag compatible frozen hash brown potatoes
2 cups diced cooked ham
2 cups frozen peas
TOPPING
3 tbsp nutritional yeast
2 cups almond flour
¾ cup melted ghee
Preparation
PREHEAT oven to 350 °F.
MELT ghee in a large saucepan over medium heat. Add diced onion, celery, and garlic. Cook until onion is translucent, about 7-8 minutes.
WHISK together chicken broth, coconut milk, starch, salt and pepper.
ADD broth mixture to the sauteed vegetables. Cook for 3-4 minutes until sauce thickens, stirring regularly. This combination will be thick.
BLEND the sauce in a blender or food processor until smooth. The vegetables should be fully blended into a creamy sauce.
COMBINE in a large 9×13 casserole dish the frozen hash browns, ham, and peas. Top with blended sauce and stir until well combined.
SPRINKLE top of the casserole with the nutritional yeast. In a small bowl, combine with a fork the almond flour with the melted ghee to create the topping. This topping will not be crumbly, more of a paste, but do your best to crumble small pieces of it over the top of the casserole.
BAKE uncovered for 1 hour, until the topping is brown and potatoes are tender. Cool on the counter for 10 minutes before serving.
Freeze for later
PREPARE casserole by following the directions up to the last step before baking.
CREATE an air-tight seal over the casserole by using a layer of plastic wrap and a layer of foil before storing in the freezer. (If your casserole dish has a compatible, freezer-friendly, airtight lid, we still recommend adding a layer of plastic wrap fitted closely to the contents of the dish to prevent freezer burn.)
STORE in the freezer for up to 3 months.
Prepare Frozen Casserole
THAW frozen casserole in the fridge for 24 hours.
PREHEAT oven to 350 °F.
BAKE the casserole uncovered for 1 hour, until the topping is brown and potatoes are tender. Cool on the counter for 10 minutes before serving and enjoy!