Vegan Copycat Hashbrown Casserole
This vegan hash brown casserole dish is an easy recipe and great for a weekend breakfast or brunch. It's also great served as a side for a holiday breakfast or dinner. Vegan, dairy-free, gluten-free, egg-free, plant-based, and meatless, this glorious casserole may just be the perfect recipe. Our Cracker Barrel copycat recipe is easily made with our vegan condensed soup substitute. Shredded potatoes baked in a creamy cheesy sauce with crispy edges and a tender middle - what's not to love?
Ingredients
- 1 30-oz bag frozen shredded hash browns
- 1 cup shredded vegan cheddar packed
- 1.5 cups vegan sour cream
- 1/2 cup unsweetened plain non-dairy milk
- 2 8-oz jars Vegan Condensed Cream of Potato Soup
- 1/2 heaping cup diced onion
- 2-3 Tbsp mellow white miso paste
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Prep for the recipe: Heat the oven to 400°F. While the oven is heating, spray a 3-quart baking dish (usually a 13x9x2-inch) with vegetable oil spray.
- Assemble the casserole: Break up any clumps in your shredded potatoes by squeezing the unopened bag or carefully banging it against the counter. Then, add them to a large mixing bowl with half of the vegan shredded cheese and the rest of the ingredients. Stir with a big wooden spoon until totally combined.
- Bake the casserole (covered): Spread the potato mixture in the baking dish, using the back of the wooden spoon to smooth out the top. Cover the dish tightly and bake for 30 minutes.
- Bake the casserole (uncovered): Then, remove the baking dish along with the cover and sprinkle with the remaining vegan cheddar. Bake, uncovered, for 30 minutes or until the potatoes are tender and the top is lightly browned.
- To serve: I like to let the hash brown casserole cool for anywhere between 5-15 minutes before serving to give it a little more time to set. Serve this casserole as a side for a holiday dinner or family brunch alongside a big tofu scramble and vegan ham!
- To store: Store leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to 6 weeks. We like to freeze our leftovers in our 1 or 2-cup Souper cubes for easy portioning!
Video
Notes
Cream of Potato Notes: You’ll want to make this at least a few hours (or up to 2 days) ahead of time to give it time to thicken properly. If you can’t wait for the vegan condensed soup to thicken, you can use the soup out of the blender (about 2 cups for this recipe - not the whole thing) and omit the 1/2 cup non-dairy milk. You can use any of our condensed soup substitutes for this recipe - especially our vegan cream of chicken or condensed cheddar soup! I can’t vouch for other cream of potato soup brands, but if you’re using something that’s not condensed, make sure you omit the non-dairy milk.
Make Ahead Option: You can totally make this casserole up to 24 hours before serving! To do this, assemble it as directed but do not bake (reserve the remaining vegan cheddar for topping). Cover and refrigerate until ready to bake. To bake: Heat the oven to 350°F. Bake, covered, for 45 minutes. Sprinkle with the second half of the vegan cheese and bake, uncovered, for 45 minutes more or until hot.
Make it a meal: Feel free to add browned Beyond Beef, vegan sausage / bacon, or leftover seitan ham to the mix. Feel free to add cut up and browned vegan sausage or bacon to this recipe to make it more of a full breakfast! Just toss them in with the rest of the ingredients when you mix everything together.
Nutrition
Serving: 1/8 the recipeCalories: 235kcalCarbohydrates: 14gProtein: 8gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 4gSodium: 888mgFiber: 1gSugar: 6g
Tried this recipe?Let us know how it was!