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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.

Golden baked Hashbrown Casserole fresh from the oven.

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.

Wooden spoon breaks the golden crust.

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.

Portion of the Hashbrown Casserole is lifted up.

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

Portion of the Hashbrown Casserole on a white plate.

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

Step-by-step guide how to make this Hashbrown Casserole.

How to make this Hashbrown Casserole

Preheat oven to 425°F and set a 8×11 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.

Step-by-step guide how to make this Hashbrown Casserole.

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?

Enjoy the Hashbrown Casserole as main dish or side dish.

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.

Top view on portion on a plate with casserole in background.

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.

This Hashbrown Casserole is creamy, cheesy, satisfying and no one would ever tell it is entirely vegan. Tastes better than the real deal and so easy to make. Try it and wow even the pickiest eaters. #vegan #dairyfree #glutenfree #vegetarian #comfortfood #familyfavoritedinners #contentednesscooking #hashbrowncasserole #dinner #lunch #mealprep

If you try this Hashbrown Casserole tag me on Instagram or Facebook with a snapped picture.

Love seeing this all the time.

Cheers, Florian.

Portion of the Hashbrown Casserole is lifted up.

Hashbrown Casserole

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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 tsp oregano)
  • 3 Tbs olive oil
  • 1 batch 3 Ingredient Vegan Cheese Sauce with 1/4 cup nutritional yeast added
  • 5 oz vegan cheese
  • salt, pepper to taste

Instructions

  1. Preheat oven to 425°F and set a 8x11 inch casserole aside.
  2. 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.
  3. Season with salt and pepper and mix everything well. Transfer the mix to the casserole dish.
  4. 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 cup
Amount 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
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Jodie

Thursday 31st of December 2020

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 🤔

Florian

Thursday 31st of December 2020

Hi Jodi! With the sauce, hope that helps.

Elaniece

Thursday 3rd of September 2020

Try canned chickpeas rinsed and drained.

kathleen GittensBaptiste

Tuesday 7th of April 2020

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

Florian

Tuesday 7th of April 2020

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.

Sarah

Wednesday 5th of February 2020

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!

Dee

Friday 17th of January 2020

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.