Sunday night is meal prep time for the week. I get anxiety when I have to buy meals from a cafe or restaurant. I like knowing what’s in my food. That’s the control freak in me. I don’t agree with the majority of common ingredients out there and I feel uncomfortable when I have to play twenty questions with a server. Since I’m on this body healing journey, compromising my health with a lunch cooked in canola oil really sets me back. To prevent that from happening I put aside designated cooking time. Sometimes that’s only 30 minutes but I’m impressed with how much I can accomplish. This casserole took about an hour and saved me at least 20 minutes each day this week. So worth it!
I love the vegetable combination in this dish. Asparagus, onions and mushrooms work so well together. My husband loathes mushrooms so I try to add them to things he would never eat. Like breakfast casserole. I grew up with casserole everything, being the Southern that I am. And the hubs won’t get near them. I think it’s the idea of blending too many foods together. Oh, well. More deliciousness for me.
The mushrooms I used are a bit unconventional. They’re bunashimeji or beech mushrooms. My grocery store always has them stocked and I like their cute shape. Mushrooms have the highest amount of vitamin B2 (riboflavin) and vitamin B3 (niacin) among all vegetables. Riboflavin is needed for proper energy metabolism and niacin is required for processing fat in the body as well as regulating blood sugar levels. You can’t go wrong adding a little fungi to your plate.
Makes 6 servings.
2 russet potatoes – shredded
4 tbsp salted butter – melted
1 tbsp salted butter
1 onion – chopped
2 cloves garlic – minced
1 1/2 cups asparagus – chopped
1 cup mushrooms – I used bunashimeji
1 tsp salt
1 tsp pepper
1 tbsp nutritional yeast
1 tbsp lemon thyme
►Preheat oven to 450 degrees.
►In a large bowl, toss potatoes with melted butter. Spread evenly in an 13″x9″ baking dish.
►Bake for 20 minutes, then remove from oven. Reduce temperature to 350 degrees.
►Melt butter in a large pan over medium heat. Add onions and saute for five minutes. Add in garlic, asparagus, mushrooms and salt. Saute for 7 minutes.
►Pour vegetables over the crispy potatoes.
►Beat eggs in a large mixing bowl. Add in remaining ingredients and stir together to combine. Pour all over the vegetables. Then bake for 25 minutes.
►Allow to cool for at least 10 minutes before cutting and serving.