• PREHEAT oven to 350°F.
• MELT ghee in a large saucepan over medium heat. Add diced onion, celery, and garlic. Cook until onion is translucent, about 7-8 minutes.
• WHISK together chicken broth, coconut milk, starch, salt and pepper.
• ADD broth mixture to the sauteed vegetables. Cook for 3-4 minutes until sauce thickens, stirring regularly. This combination will be thick.
• BLEND the sauce in a blender or food processor until smooth. The vegetables should be fully blended into a creamy sauce.
• COMBINE in a large 9x13 casserole dish the frozen hash browns, ham, and peas. Top with blended sauce and stir until well combined.
• SPRINKLE top of the casserole with the nutritional yeast. In a small bowl, combine with a fork the almond flour with the melted ghee to create the topping. This topping will not be crumbly, more of a paste, but do your best to crumble small pieces of it over the top of the casserole.
• BAKE uncovered for 1 hour, until the topping is brown and potatoes are tender. Cool on the counter for 10 minutes before serving.

Freeze for later

• PREPARE casserole by following the directions up to the last step before baking.
• CREATE an air-tight seal over the casserole by using a layer of plastic wrap and a layer of foil before storing in the freezer. (If your casserole dish has a compatible, freezer-friendly, airtight lid, we still recommend adding a layer of plastic wrap fitted closely to the contents of the dish to prevent freezer burn.)
• STORE in the freezer for up to 3 months.

Prepare Frozen Casserole

• THAW frozen casserole in the fridge for 24 hours.
• PREHEAT oven to 350°F.
• BAKE the casserole uncovered for 1 hour, until the topping is brown and potatoes are tender. Cool on the counter for 10 minutes before serving and enjoy!