Yay! I got some Daiya.  I’ve topped pizza, grilled “cheese” sandwiches, eaten it straight from the bag, and each time I have been thoroughly satisfied.  But, I wanted to test out its ‘casserole’ abilities -to see if the “cheese” could be crispy and melty at the same time.  It has been quite a while since anything remotely close to cheese graced the top of one of my casseroles.  It worked great!  The Daiya was crispy on top, and the “cheese” directly underneath was ooey and gooey. I am sold, this Daiya stuff rocks!

For those of you who can not, or choose not, to incorporate Daiya into your life,  this casserole is very yummy without it.  A little bit of nooch would be awesome sprinkled on top.  But like I said, I had to try it on a casserole.  And, I suggest if you get your hands on Daiya anytime soon, you should too.  This dish is perfect to make if you have some leftover mashed potatoes… but if not, whip up half a batch and treat yourself to something different.  I’ll give you a basic run-down of how to make mashed potatoes below, if you aren’t quite sure.

I also happened to have corn and peas in my freezer, so that is what this recipe calls for, but some yummy sautéed mushrooms, or any other veggie you can think of would go great mixed in too.  Ya know, it’s a casserole– anything goes.

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