Hash Brown Casserole without Soup

5 from 1 vote

Hash Brown Casserole without Soup

This Hash Brown Breakfast Casserole without soup is the perfect vegetarian brunch recipe! Its super easy, requires little prep, and can be made ahead. It's vegetarian for a fantastic breakfast everyone at your table can enjoy.

Cook Time1

Total Time1

Course: Breakfast, Brunch

Cuisine: American

Servings:

Calories: 200kcal

Author: Kelly Jensen

Cost: $2

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 extra virgin 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 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.

*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