This Hash Brown Breakfast Casserole without soup is a great vegetarian brunch recipe – no cream of/condensed soups required! Its super easy, requires little prep, and can be made ahead.
It’s vegetarian and meat free for a fantastic breakfast everyone at your table can enjoy. Serve with egg & ricotta toasts, blackberry breakfast bars, or a mango pineapple smoothie for a complete meal!
As a Midwesterner, I love any and all casseroles… especially ones for breakfast. This hash brown casserole without soup 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 Easy Hash Brown Casserole Recipe Is:
- Fresh
- Creamy
- Flavorful
- Cheesy
- Loaded with Veggies
- Easy to Prep or Make Ahead of time!
- Vegetarian and Meat free
Make Ahead Brunch Recipes for the WIN!
This easy hash brown casserole without cream of mushroom soup 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). You can see all my breakfast and brunch recipes on The Herbeevore here, and also if you are heading to a brunch at someone else’s home check out my brunch hostess gift guide for simple gift ideas the host will love!
What’s In This Vegetarian Hash Brown Casserole?
- Onion, Mushrooms, Bell Pepper, Spinach, Parsley – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Hash Browns: I LOVE hash browns, it’s one of my favorite ways to eat potatoes. I grew up in the Midwest and when I lived there and the west coast, all the breakfast diners served hash browns. When I moved to New England… I couldn’t find a single hash brown on the menu, it’s all home fries out east. I like to buy frozen hash browns for this recipe, as they are inexpensive and way more convenient than shredding your own potatoes.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
- 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: use this gluten-free if you avoid wheat… they have that amazing classic panko crunch, it’s unreal!
How Do I make this No Soup Hash Brown Casserole Recipe?
- 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, vegetable stock, 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!
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!
More Easy Vegetarian Brunch Recipes You’ll Love!
Black Bean Omelette Recipe (Vegetarian, Dairy Free)
Kiwi Smoothie Recipe without Yogurt or Milk (Dairy Free)
Blueberry Overnight Oats with Yogurt Recipe (High Protein)
Low Sodium Avocado Toast Recipe (Vegetarian)
Tzatziki Breakfast Sandwich Recipe (Vegetarian, High Protein)
Get the Same Ingredients for this Hash Brown Breakfast Casserole
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegetarian hash brown breakfast casserole recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!
Hash Brown Casserole without Soup
Equipment
- 13 x 9 baking dish
Ingredients
- 2 lbs unseasoned 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 Low Sodium Vegetable Stock
- 1 tablespoon olive oil
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 1/4 teaspoon Crushed Red Pepper Flakes optional for some heat
- 1 cup cheese I used cheddar
- 1/2 cup bread crumbs
Instructions
- Preheat oven to 375, and grease a 13x9 baking dish.
- In a large mixing bowl, add the frozen hash browns, spinach, onion, mushrooms, bell pepper, parsley, vegetable stock, 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
Dietary Modifications
- To make this recipe gluten free, ensure all ingredients (including the breadcrumbs and any spices) you are using are certified gluten free, and always check the labels of ingredients before using.
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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A healthy good breakfast that is yummy and easy to make