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Cheesy Potato Casserole

What you need: 

1/2 cup soy milk
1/2 cup no-chicken chicken broth
1 8 oz. vegan sour cream
1 tablespoon margarine
1 bag of frozen hash browns or cut your own
Melty Cheese recipe

What you do: 

In large mixing bowl, combine all ingredients. See Melty cheese recipe and pour melty cheese over ingredients. Stir well.
Grease 9x13 casserole dish and pour in contents from mixing bowl. Take a seal able sandwich or larger bag and put 2 cups (approx.) of corn flakes in and seal removing most of air. I place it on the floor and smashed it to crumbs turning bag over so as not to make corn flake dust.
You can take a rolling pin or hard plastic glass and do the same. Spread corn flakes over entire casserole dish, cover with aluminum foil, Bake at 350 degrees for 90 minutes, remove foil and bake 7-10 more minutes. Do not overcook with foil removed

Preparation Time: 
1 hr 45 min
Cooking Time: 
Recipe Category: 


I've made this a few times before (with the melty cheese recipe by the same author) and my omni husband and co-workers love it every time!  I've also substituted rice, beans and salsa for the potatoes, which was an incredibly yummy knock-off of a Weight Watchers entree I've really been missing since going vegan.  Recently, I added crumbled veggie sausage patties and took it to a bridal shower brunch, and it was a huge hit with the non-vegetarian crowd! ;D


Wow. I read all the reviews and still couldn't believe how great this was, when it was actually finished.  I was the one who cooked it, and even then I almost had trouble believing that there was no actual cheese in it!!  I am sure that this would fool anyone, and am looking forward to trying it that out at Thanksgiving.  My only complaint was that in following the directions, it didn't brown up on top enough. I would probably remove the foil a little earlier to help with that.  Also, I only used a 1lb. bag of hash browns, and it came out fine...though for a larger group the 2lb. bag would definitely be needed.


There are two "melty cheese" recipes on this site.  I've always used this one it seems the author of this recipe intended the other one.  Turns out great either way.



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