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Jump to Recipe PrintThis 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 to find your next favorite!
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. I like to buy frozen hash browns for this recipe, as they are inexpensive and way more convenient than shredding your own potatoes.
- Extra virgin olive oil
- 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.
- Panko Breadcrumbs for the topping: use 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)
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Hash Brown Casserole without Soup
Equipment
- Mixing Bowl
- 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 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 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!
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.
Nutrition
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A healthy good breakfast that is yummy and easy to make