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:
- 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
- olive oil
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.
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.
Love seeing this all the time.
- 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
- 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 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