Hash Brown Casserole ~
This easy to make, classic breakfast casserole contains no canned soup and is perfect for brunch, holiday breakfasts, baby showers, and more!
Shredded hash brown potatoes are baked in a creamy mixture that includes dairy-free cheeses, sour cream, and fresh mushrooms. All topped off with a layer of fresh and crispy fried onions.
Vegan Breakfast Casserole Recipe
While I generally like to serve this casserole as part of a hearty weekend or holiday breakfast, it also works really well for potlucks and everyday dinners. Most recently, we enjoyed this plant-based casserole with Twice-Baked BBQ Tofu and we loved the flavor combination!
This savory hashbrown casserole comes together in a snap but does require a small amount of advance prep. You will need a batch of Vegan Condensed Cream of Mushroom Soup for the creamy filling as well as French Fried Onions for a satisfying crunch on top ready to go.
These small extra steps are easy to do and the fresh flavor is so worth it.
Ingredients for Hash Brown Casserole:
You will need:
- 32 ounces frozen shredded hash brown potatoes, thawed
- 1/4 cup vegan butter, melted
- 1 recipe Vegan Condensed Cream of Mushroom Soup
- 1 cup vegan sour cream
- 1/2 cup yellow onion, chopped
- 1 cup vegan Cheddar cheese, shredded
- 1 cup vegan Parmesan cheese, shredded
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 recipe French Fried Onions
Ingredient Notes
- Hash Browns – I pretty much always have a bag of shredded hashbrowns in the freezer so that’s what I used for this recipe. Refrigerated hash browns will also work just fine.
- Cream of Mushroom Soup – It’s worth taking the time to make your own Vegan Cream of Mushroom Soup.
- French Fried Onions – Fresh fried onions are so much better in flavor and texture than the onions that come in a can. Homemade French Fried Onions are also super easy to make in minutes.
How to Make Hash Brown Casserole:
STEP ONE: Preheat the oven to 350° F.
STEP TWO: In a large mixing bowl, combine thawed hash brown potatoes, melted butter, Vegan Condensed Cream of Mushroom Soup, sour cream, chopped onion, Cheddar cheese, Parmesan cheese, sea salt, and ground black pepper.
STEP THREE: Into a prepared 13×9-inch baking dish, spread the hash brown mixture in an even layer.
STEP FOUR: Cover and bake for 45 minutes.
STEP FIVE: Uncover and top with French Fried Onions.
STEP SIX: Return the casserole to the oven. Continue baking, uncovered, for an additional 10 minutes then serve hot.
More Breakfast and Brunch Recipes You’ll Love!
- Roasted Sweet Potato Hash
- Tater Tot Breakfast Casserole
- Pumpkin Pecan Waffles
- Vegan Tofu Benedict Florentine
- Vegan Blueberry Muffins
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Hash Brown Casserole
Ingredients
- 32 ounces frozen shredded hash brown potatoes thawed
- 1/4 cup vegan butter melted
- 1 recipe Vegan Condensed Cream of Mushroom Soup thiswifecooks.com
- 1 cup vegan sour cream
- 1/2 cup yellow onion chopped
- 1 cup vegan Cheddar cheese shredded
- 1 cup vegan Parmesan cheese shredded
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 recipe French Fried Onions
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine thawed hash brown potatoes, melted butter, Vegan Condensed Cream of Mushroom Soup, sour cream, chopped onion, Cheddar cheese, Parmesan cheese, sea salt, and ground black pepper.
- Into a prepared 13×9-inch baking dish, spread the hash brown mixture in an even layer.
- Cover and bake 45 minutes.
- Uncover and top with French Fried Onions.
- Return casserole to the oven. Continue baking, uncovered, for an additional 10 minutes and serve hot.
Nutrition
Jere
Love this casserole and the fried onion topping is delicious.
nancy
this Hash Brown Casserole turns out so crispy and enjoyable. everyone loved this easy idea over brunch!
Jess
So delicious and the perfect comfort food