Kid-Friendly
Cheesy Chili and Baked Potato Casserole
Ingredients
- 1 Tbsp flaxseed meal
- 2½ Tbsp water
- 6 russet potatoes, peeled and cut into ¼-inch-thick rounds
- ½ tsp kosher salt, divided
- ½ tsp pepper, divided
- 2 cloves garlic, minced
- 2 cups shredded vegan Cheddar cheese, divided
- ½ cup almond milk
- 1 (15-oz) can vegetarian chili
- 2 green onions, chopped
Instructions
- Preheat oven to 375°F. Whisk together flaxseed meal and water; let stand 5 minutes.
- Layer half of potatoes in a greased 13- x 9-inch baking dish, overlapping slightly. Season with ¼ tsp each salt and pepper. Sprinkle with garlic and 1 cup cheese. Top with remaining potatoes.
- Whisk together milk, flaxseed mixture, and ¼ tsp each salt and pepper; pour over potatoes. Spread chili over potatoes, and top with 1 cup cheese.
- Bake, uncovered, 1 hour or until potatoes are tender. Remove from oven; let stand 10 minutes. Sprinkle with green onions.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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