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Vegetarian Hash Brown Casserole

Vegetarian Hash Brown casserole made with sour cream, cream of mushroom soup, melted butter, and fresh sharp cheddar cheese. A decadent and crowd pleasing breakfast recipe!

Vegetarian Hash Brown Casserole Recipe
This vegetarian hash brown casserole is one of my favorite special occasion dishes. 

It’s complete comfort food, and every bite is absolutely delicious!

This is at the top of my husband’s favorite special breakfasts, and will most likely be a Father’s Day breakfast this year, served along with my Vegetarian Biscuits and Gravy (another favorite). 

Vegetarian Hash Brown Casserole Recipe
How to make hash brown casserole

Be sure to thaw your hash browns in the fridge overnight before you make this dish.

No one wants to bite into a frozen hash brown, and thawing them first allows for more even and quick cook time. 

First, add your garlic and onion to a skillet with a drizzle of olive oil, and cook until soft. This will help avoid crunchy onions in the finished dish, while still giving the casserole a great depth of flavor!

Vegetarian Hash Brown Casserole Recipe
In a large bowl, add your hash browns, cream of mushroom soup, cooked onion and garlic, sour cream, melted butter, salt, pepper, and one cup of freshly grated sharp cheddar.

Freshly grated cheese ALWAYS tastes better, so please don’t skip this step.

The flavor is worth the extra few minutes grating a block of sharp cheddar. 

Vegetarian Hash Brown Casserole Recipe
Once mixed together, transfer the hash brown casserole to a baking dish.

Top with the remaining sharp cheddar cheese.

Bake at 375 for 40 minutes or so, until nice and browned and bubbly. 

Vegetarian Hash Brown Casserole Recipe
Kids and adults alike will love this recipe!

Perfect for a family breakfast, potluck, or any special occasion!

Vegetarian Hash Brown Casserole Recipe

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Vegetarian Hash Brown Casserole Recipe

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Vegetarian Hash Brown Casserole Recipe

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Hash Brown Casserole Recipe:

Yield: 10 servings

Vegetarian Hash Brown Casserole

Vegetarian Hash Brown Casserole Recipe

Creamy, homemade vegetarian cheesy hash brown casserole - a family favorite!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 26 oz frozen hash browns, thawed overnight in the fridge
  • 12 oz cream of mushroom soup
  • 1 large yellow onion, finely chopped
  • 6 - 8 cloves of garlic, finely minced
  • 1 1/4 cups organic sour cream
  • 4 tablespoons melted butter
  • 2 cups of freshly grated sharp cheddar cheese, separated
  • 1 teaspoon sea salt
  • 1 teaspoon pepper

Instructions

  1. Preheat oven to 375
  2. Allow hash browns to thaw overnight in the fridge before using
  3. Grease a 3 quart casserole dish and set aside
  4. In a skillet, add garlic and onion with a drizzle of olive oil and cook until soft, around 10 minutes
  5. In a large bowl, mix hash browns, cream of mushroom soup, onion and garlic, sour cream, butter, salt, pepper, and 1 cup of the cheese
  6. Stir until well combined then transfer to casserole dish
  7. Top with remaining cheese
  8. Bake at 375 minutes for 40 - 45 minutes, until browned and bubbly and potatoes are desired texture

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 480Total Fat: 36gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 74mgSodium: 798mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 14g

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Kim

Tuesday 10th of April 2018

Do you have to use condensed soup?? I am a Vegetarian and normally buy organic.

Joy Shull

Wednesday 11th of April 2018

I have not tested the recipe without cream of mushroom soup so I cannot say whether any substitutions would work.

Stacy

Saturday 3rd of February 2018

was it condensed mushroom soup you used?