Cheesy Hashbrown Casserole (Gluten Free, Vegetarian Brunch Recipe)

This Cheesy Hashbrown Casserole perfect vegetarian brunch recipe!  Its super easy, requires little prep, and can be made ahead.  This casserole got rave reviews from everyone at our last brunch, and guests were even asking for the recipe afterwards.  It was a major hit, and was the first thing to go!

As a Midwesterner, I love any and all casseroles… especially ones for breakfast.  I made sure to add some fresh herbs to the dish too, so it doesn’t taste so heavy and the chives and parsley are welcome fresh elements.

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Another good thing about this casserole is that it is kind of a free-form dish and you can make it with whatever veggies you have on hand.  Don’t have a bell pepper?  Use asparagus or spinach instead!  Add mushrooms or broccoli, or substitute a different cream soup or type of cheese.   Add veggie bacon or top with crunch corn flakes.  This dish is your oyster.

I will make this for every single brunch moving forward- its a big hit, and most importantly is super host/hostess-friendly!

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Whats In This Cheesy Hashbrown Casserole?

  • 2 lbs hash browns, thawed and drained
  • 1/2 cup white onion, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/2 cup sliced mushrooms
  • 2 tablespoons chives, chopped
  • 2 tablespoons parsley, mined
  • 1 8 ounce can of condensed cream of mushroom soup
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
  • 2 cups sharp cheddar cheese, finely shredded (divided)
  • 1/4 teaspoon crushed red pepper flakes (optional for some heat)

How Do I make this Cheese Hash Brown Casserole?

  1. Preheat oven to 375, and grease a 13×9 baking dish.
  2. If using frozen hash browns- thaw, drain, and pat dry.  If using freshly grated potatoes, make sure they have been drained and dried.
  3. In a large mixing bowl, add all the ingredients – but save 1/2 cup of cheddar cheese and set aside.
  4. Mix all ingredients together thoroughly in the bowl, and then add to the baking dish.  Top with the remaining 1/2 cup of cheddar cheese.
  5. Cover the baking dish with foil, and bake for 30 minutes.
  6. Check on the casserole, remove the foil, and bake for another 30 minutes.  Serve hot!

Make Ahead / Meal Prep Note!

Can be made ahead!  Grease baking dish, and complete steps 2-4, and cover with foil overnight in the fridge.  Bake the next morning before guests arrive.

Cheesy Hashbrown Casserole (Gluten Free, Vegetarian Brunch Recipe)

This Cheesy Hashbrown Casserole perfect vegetarian brunch recipe!  Its super easy, requires little prep, and can be made ahead. 
0 from 0 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

  • 2 lbs hash browns thawed and drained
  • 1/2 cup white onion finely diced
  • 1/2 cup green bell pepper finely diced
  • 1/2 cup sliced mushrooms
  • 2 tablespoons chives chopped
  • 2 tablespoons parsley mined
  • 1 8 ounce can of condensed cream of mushroom soup gluten free
  • 1 tablespoon olive oil
  • 1 teaspoon freshly ground black pepper
  • 2 cups sharp cheddar cheese finely shredded (divided)
  • 1/4 teaspoon crushed red pepper flakes optional for some heat

Instructions
 

  • Preheat oven to 375, and grease a 13x9 baking dish.
  • If using frozen hash browns- thaw, drain, and pat dry.  If using freshly grated potatoes, make sure they have been drained and dried.
  • In a large mixing bowl, add all the ingredients - but save 1/2 cup of cheddar cheese and set aside.
  • Mix all ingredients together thoroughly in the bowl, and then add to the baking dish.  Top with the remaining 1/2 cup of cheddar cheese.
  • Cover the baking dish with foil, and bake for 30 minutes.
  • Check on the casserole, remove the foil, and bake for another 30 minutes.  Serve hot!

Notes

**Can be made ahead!  Grease baking dish, and complete steps 2-4, and cover with foil overnight in the fridge.  Bake the next morning before guests arrive.
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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