Country Brunch Casserole


  • 1 Tbsp. canola oil
  • 4 c. cooked, diced potatoes
  • 1 tsp. sea salt
  • 1 tsp. seasoned salt
  • 1 tsp. onion powder
  • 1/2 c. baco chips
  • 1 c. shredded vegan cheese


  • 2 c. plain soy milk
  • 1 tsp. sea salt
  • 1 tsp. seasoned salt
  • 1/2 tsp. onion powder
  • 1/4 c. cornstarch
  • 1/4 c. cold water
  • 1/2 c. Tofutti Better than Sour Cream


  1. Fry potatoes and seasonings in canola oil until lightly browned. Mix the cornstarch and cold water together until well blended. Set aside.
  2. In a medium saucepan, combine the soy milk and seasonings and heat until it just starts to come to a boil. Pour in the cornstarch slurry and stir until it thickens. Remove from heat and stir in the soy sour cream.
  3. Spray a 9 x 13 inch baking pan with vegetable oil spray. Pour half the sauce into the pan and spread over bottom of dish. Add the cubed potatoes, then pour the rest of the cream sauce on top and spread evenly. Top with cheese and baco chips.
  4. Bake at 350 degrees F for 15 – 20 minutes, or until hot and bubbly.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Breakfast Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.