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Hash Brown Breakfast Casserole Recipe

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This Veggie Hash Brown Breakfast Casserole perfect vegetarian brunch recipe! Its super easy, requires little prep, and can be made ahead. It’s vegetarian and gluten free for a fantastic breakfast everyone at your table can enjoy.

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As a Midwesterner, I love any and all casseroles… especially ones for breakfast.  This hash brown breakfast casserole is a simple way to get some extra veggies in your first meal of the day. I made sure to add some fresh herbs to the dish too, so it doesn’t taste too heavy.

Another great thing about this casserole is that it versatile 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.  

This Vegetable Hash Brown Breakfast Casserole Recipe Is:

  • Fresh
  • Creamy
  • Flavorful
  • Cheesy
  • Loaded with Veggies
  • Easy to Prep or Make Ahead of time!
  • Vegetarian and Gluten free

Make Ahead Brunch Recipes for the WIN!

This easy hash brown breakfast casserole is great for a quick cozy weekend breakfast, brunch, or brinner (breakfast for dinner!).  They are the perfect recipe for brunch guests, or just for getting the whole family together to enjoy a slow weekend meal.

It’s also great for having company over for a holiday brunch as well. This casserole is simple to get on the table, and it will go fast (always does on our homestead).  Browse all our breakfast and brunch recipes to find your next morning favorite.

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What’s In This Vegetarian Hash Brown Casserole?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Onion, Mushrooms, Bell Pepper, Spinach, Parsley
  • Hash Browns: I LOVE hash browns, it’s one of my favorite ways to eat potatoes.
  • Cream of Mushroom Soup -I used my gluten free and dairy free Coconut Milk Cream of Mushroom Soup too- its one of my post popular recipes on the site!
  • Extra virgin olive oil
  • Sea salt and black pepper
  • Cheese – I used mozzarella and cheddar
  • Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
  • Gluten Free Panko Breadcrumbs for the topping: this gluten-free if you avoid wheat… they have that amazing classic panko crunch, it’s unreal!

How Do I make this Veggie Hash Brown Casserole Recipe?

  1. Preheat oven to 375, and grease a 13×9 baking dish.
  2. In a large mixing bowl, add the frozen hash browns, spinach, onion, mushrooms, bell pepper, parsley, cream of mushroom soup, olive oil, pepper, chili flakes, and half of the cheese.  Toss ingredients together thoroughly in the bowl, and then add to the baking dish.  Top with the remaining half of the cheese, and the breadcrumbs.
  3. Cover the baking dish with foil, and bake for 30 minutes.
  4. Check on the casserole, remove the foil, and bake for another 30 minutes.  Serve hot!

Make Ahead Breakfast Casserole Recipes

This vegetable hash brown casserole can be made ahead!  Just grease the baking dish, and complete steps 2-4, and cover with foil overnight in the fridge.  Bake the next morning before guests arrive, and enjoy!

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More Easy Vegetarian Brunch Recipes You’ll Love!

Black Bean Omelette Recipe (Vegetarian, Dairy Free, Gluten Free)

Kiwi Smoothie Recipe without Yogurt or Milk (Dairy Free)

Blueberry Overnight Oats with Yogurt Recipe (High Protein, Gluten Free)

Low Sodium Avocado Toast Recipe (Vegetarian, Gluten Free)

Tzatziki Breakfast Sandwich Recipe (Vegetarian, High Protein)

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Vegetable Hash Brown Breakfast Casserole

Kelly Jensen
This Veggie Hash Brown Breakfast Casserole perfect vegetarian brunch recipe! Its super easy, requires little prep, and can be made ahead. It’s vegetarian and gluten free for a fantastic breakfast everyone at your table can enjoy.
5 from 4 votes
Cook Time 1 hour
Total Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 8
Calories 215 kcal

Equipment

  • Mixing Bowl
  • 13 x 9 baking dish

Ingredients
  

  • 2 lbs hash browns thawed and drained
  • 2 cups fresh spinach
  • 1/2 cup sweet onion finely diced
  • 1/2 cup bell pepper finely diced
  • 1/2 cup mushrooms sliced
  • 1/2 cup fresh parsley chopped
  • 8 ounces condensed cream of mushroom soup gluten free
  • 1 tablespoon olive oil
  • 1 teaspoon Black Pepper
  • 1/4 teaspoon Crushed Red Pepper Flakes optional for some heat
  • 1 cup cheese I used mozzarella
  • 1/2 cup gluten free bread crumbs

Instructions
 

  • Preheat oven to 375, and grease a 13×9 baking dish.
  • In a large mixing bowl, add the frozen hash browns, spinach, onion, mushrooms, bell pepper, parsley, cream of mushroom soup, olive oil, pepper, chili flakes, and half of the cheese.  Toss ingredients together thoroughly in the bowl, and then add to the baking dish.  Top with the remaining half of the cheese, and the breadcrumbs.
  • 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

Make Ahead Instructions

This recipe can be made ahead!  Grease baking dish, and complete steps 2-4, and cover with foil overnight in the fridge.  Bake for 1 hour the next morning.

Nutrition

Calories: 215kcalCarbohydrates: 28gProtein: 8gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 324mgPotassium: 493mgFiber: 3gSugar: 1gVitamin A: 1472IUVitamin C: 29mgCalcium: 131mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Breakfast, Favorites, For Entertaining, Holiday Recipes, Make Ahead, Side Dishes, The Herbeevore Recipes, Vegetarian Recipes

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