French Onion Potato Broccoli Casserole

Ingredients:

2-12 ounce cartons Tofutti French Onion Dip, slightly softened at room temperature or in very large mixing bowl for 30 to 45 seconds in microwave

1/2 cup plant-based butter, melted and divided

2 cups shredded cheddar-style plant-based cheese

1/2 teaspoon freshly ground black pepper or to taste

1/2 teaspoon garlic powder or to taste

1/2 teaspoon sea salt or to taste

1 medium onion, finely diced

12 ounces frozen chopped broccoli, thawed

26 ounces frozen shredded hashbrowns, thawed

Optional topping: 2 cups crushed cornflakes

Directions:

Oil a large casserole dish and set aside. In very large bowl, whisk together Tofutti French Onion Dip, half the melted butter, and the plant-based cheese. Season with garlic powder, sea salt, and pepper.

Fold in onion, broccoli, and hashbrowns until completely combined. Lightly spoon mixture evenly into prepared casserole dish; avoid packing. Drizzle with remaining melted butter or, if making cornflake topping, combine remaining butter with crushed cornflakes and sprinkle evenly over top.

Bake 45 to 50 minutes or until bubbly and lightly browned on top.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.