Vegetable Hash Brown Breakfast Casserole
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.
Servings: 8
Calories: 215kcal
Cost: $2
Equipment
- 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 extra virgin 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 13x9 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: 215kcal | Carbohydrates: 28g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 324mg | Potassium: 493mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1472IU | Vitamin C: 29mg | Calcium: 131mg | Iron: 2mg