Hashbrown Casserole
This Hashbrown Casserole is the ultimate comfort food that everyone, even pickiest kids will be craving in no time. No one would ever guess it is entirely vegan, it tastes just like the real deal. Seriously I could eat this almost everyday, it is rich, satisfying, and just absolutely delicious.
This simple vegan casserole is also really amazing for your holiday recipes.
Just like a few of my other easy recipes, like this Garlic Mashed Potatoes, the Vegan Pot Pie Soup (15 minutes), or my Garlic Brussels Sprouts Potatoes, I recommend the casserole for Thanksgiving and Christmas.
If you're looking for more holiday ideas, just use my search bar and type "holidays". The best way to keep your excitement going.
Casseroles are definitely my jam. Especially potato casseroles like my Southwest Potato Casserole or the Mexican Street Corn Potato Casserole always make hungry. But the big question is which one to try first?
Seriously you guys should them try all. They so easy and cravable any time.
Be sure this Hashbrown Casserole is even better. It is hearty, creamy, incredibly satisfying, cheesy, filling, easy to make, and the result will be absolutely rewarding.
Also it is a kids friendly meal that the whole family will enjoy. Once you serve this you will see everyone going for a second plate in no time.
What's in this Hahsbrown seasoning
With only a few simple spices you make the casserole pop. What you need is:
- oregano
- smoked paprika
- minced garlic +garlic powder
- onion powder
What's you need for this Hashbrown casserole recipe
As you know I keep my recipes simple. No need for fancy ingredients or over the top complicated steps.
So what you need to have is:
- vegan cheese sauce
- vegan cheese
- potatoes
- seasoning
- olive oil
- onions
How to make this Hashbrown Casserole
Preheat oven to 425°F and set a 8x11 inch casserole aside.
In a large pan, heat olive oil. Add onions and shredded potatoes and fry for around 10 minutes until slightly browned. Transfer half of the hashbrown potatoes to a large bowl and add the vegan cheese sauce, the seasoning (minced garlic, garlic powder, onion powder, smoked paprika, oregano), and half of the vegan cheese.
Season with salt and pepper and mix everything well. Transfer the mix to the casserole dish.
Give the rest of the hashbrown potatoes on top and sprinkle the reserved vegan cheese on top. Bake for around 30 minutes until golden and browned.
After baking let the Hashbrown Casserole cool down for 5 minutes before serving. This will make sure the flavors and texture are on point. Now serve in bowls or on plates.
It is delicious for dinner, lunch, meal prep and even freezer meals.
I even made this recently for breakfast oh boy it is a wonderful Hashbrown breakfast casserole. Why not change things up a bit and go for something savory in the morning?
Productivity tips that you make to love this Hashbrown Casserole without soup even more
Can I freeze it to make in advance?
You guys absolutely can. It is freezable for around 3 months. Please make always sure before reheating your casserole that it is completely thawed.
I would also use a lower temperature like 350°F instead of 425°F for reheating until it is warm and smells so good, enjoy.
Obviously you need shredded potatoes to make this recipe.
You can make them in advance. For the preparation you can use a manual grater, mandoline or food processor attachment.
Potatoes are drier than zucchinis like in my Zucchini Fritters. But should your potatoes be a bit wet, which depends on the sort and texture you used, I would highly suggest to dry them with a paper towel.
If you try this Hashbrown Casserole tag me on Instagram or Facebook with a snapped picture.
Love seeing this all the time.
Cheers, Florian.
Hashbrown Casserole
This Hashbrown Casserole is the ultimate comfort food that everyone, even pickiest kids will be craving in no time. No one would ever guess it is entirely vegan, it tastes just like the real deal. Seriously I could eat this almost everyday, it is rich, satisfying, and just absolutely delicious.
Ingredients
- 3 lbs potatoes, shredded
- 1 onion, finely chopped
- seasoning (3 cloves garlic, 2 tbs garlic powder, 2 Tbs onion powder, 1 tbs smoked paprika, 2 teaspoon oregano)
- 3 Tbs olive oil
- 1 batch 3 Ingredient Vegan Cheese Sauce with ¼ cup nutritional yeast added
- 5 oz vegan cheese
- salt, pepper to taste
Instructions
- Preheat oven to 425°F and set a 8x11 inch casserole aside.
- In a large pan, heat olive oil. Add onions and shredded potatoes and fry for around 10 minutes until slightly browned. Transfer half of the hashbrown potatoes to a large bowl and add the vegan cheese sauce, the seasoning (minced garlic, garlic powder, onion powder, smoked paprika, oregano), and half of the vegan cheese.
- Season with salt and pepper and mix everything well. Transfer the mix to the casserole dish.
- Give the rest of the hashbrown potatoes on top and sprinkle the reserved vegan cheese on top. Bake for around 30 minutes until golden and browned.
Nutrition Information:
Yield: 8 Serving Size: 1 cupAmount Per Serving: Calories: 361Total Fat: 16.6gSaturated Fat: 3.2gTrans Fat: 0gUnsaturated Fat: 12.5gCholesterol: 0mgSodium: 268mgCarbohydrates: 47.4gFiber: 4.5gSugar: 7.6gProtein: 9.3g
Which vegan cheese do you recommend for this?
Hi Jenny! Violife is delicious!
Any way around the cashews ??
Just put this in the oven excited to try it! I used a different vegan cheese sauce that I like to make myself. And I added cauliflower to the shredded potatoes.
So delicious! I added about 1/4c of vegenaise to the cheeze sauce recipe and this came out amazing! So creamy and tasty! Will definitely become a staple in my home thanks for sharing!
Excellent I made just a few variations I added already cooked or leftover chunks from a previous meal on tap and then I added the vegan cheese sprinkled on top of that. delicious I Grated the potatoes I will use this recipe again. Tried to add a picture
Thanks for your amazing feedback and making it, Kathleen! Glad it was such a big hit and turned out so amazing. I hope you'll find lots of more recipes to try.
Try canned chickpeas rinsed and drained.
Looks delish but can you clarify for me please do the potatoes with or without the sauce go in first? It says one way in the recipe but looks the other way in the pictures 🤔
Hi Jodi! With the sauce, hope that helps.
I see vegan cheese listed in the ingredients. Please, my daughter will not eat any dairy products. Is this vegan cheese total vegan? Thank you. Looking forward to trying this out!!
Hi Lori! Vegan cheese is vegan and made without any animal products, enjoy.
@Lori Peterson, yes of course vegan cheese is vegan. That’s why it was created. For people who don’t consume any dairy or dairy byproducts at all. My favorite brands are diaya, follow your heart, and violife (in that order).
Can I use frozen shredded potatoes if I let them thaw first and dry?
Also, if I assemble today, can refrigerate until Easter dinner tmrw and bake? Or should I bake and then just rewarm?
Hi Kristine! That should be oki, but keep in mind the result will be different. Hope that helps.
This was very good. Forgot the tahini but didn’t notice. I also took too long peeling and shredding the potatoes which made them turn brown and not look as appetizing. Still, a great recipe and very tasty
Thanks for sharing, Tara! Would you mind leaving a star rating with your review? This is super helpful for other readers. Thanks so much.
My daughter cannot have nutritional yeast can I just omit it?
Hi Anette! You absolutely can, but the result will be different. Let me know what you think.
This sounds great for Christmas morning!! Any reason why I can't use jarred vegan cheese sauce in lieu of the homemade version? How much do I need? I'm cooking for 20 so I need to save time everywhere I can!! Lol
Hi Chelsea! You can absolutely use jarred vegan cheese sauce. The recipe is for 8 persons. Double or triple all of the ingredients for 20 people. Let me know what you think.
@Florian, ok I see in your notes where you answer the question "can I freeze it to make in advance?" However, should I cook it first and then freeze it or is it better to assemble and freeze uncooked? I want to get this right 🙂 Thanks!!
Hi Chelsea! Cook everything, cool completely and freeze.
The Casserole was perfect. To make sure we got all of our protein for this meal I added Abbots chorizo, not precooked. (sometimes my hubby eats this for dinner!) There are many great vegan recipes available but not all have at least 20 grams of protein per serving. Thanks, Kim T
Thanks for the great feedback, Kim! That sounds delicious. Please do a star rating with your review, so helpful for other readers. Thank you.