Potato Veggie Casserole

I had bought a 10 lb bag of potatoes for under $2.00. Can't beat that. (wish they were sweet potatoes for that price) I like mashed but I wanted something different. Plus I miss the old fashion potato casserole. This is sure darn close to it!

Potato Veggie Casserole

Sauce

1 1/4 c. lite soymilk

1 c. raw cashews..soaked in hot water for 1 hr. and drained

1/4 c. nutritional yeast

2 tsp. yellow mustard

1 tablespoon lemon juice

1 tsp. soy sauce

1/4 tsp. smoked paprika

1 tsp. extra fine sea salt

2 dashes turmeric

Potato Veggie Mix

3 large russet potatoes, peeled and evenly chopped

1 c. diced onion

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 large garlic cloves, minced

1 1/2 c. corn

1 bunch of kale, washed, ribbed & chopped

salt and pepper to taste

Preheat oven to 350 degrees. Spray a  9 " x 13"  baking dish with a non-stick cooking spray.

For the the sauce:

-Mix all ingredients in a blender until smooth. 

For the potato veggie mix:

-In a large pot, boil potatoes for 3-5 minutes or until they are halfway cooked. Drain water.

-In a non-stick skillet, thinly coat the bottom of the pan with water. Add the onions, peppers and garlic. Cook on low for 3-5 minutes until slightly tender.

-Add the corn and potatoes to the pepper & onion mixture. Cook for 3 minutes, stirring. Add a little water if needed. Season with salt and pepper if desired.

-Add the kale and sauce to the skillet  Toss to coat. Turn off heat and cover skillet for 5 minutes.

-Transfer to prepared baking dish.

-Cover with foil and bake for 30 minutes.

Dish up and enjoy!