Vegan Hashbrown Casserole
Add Preferred SourceNothing makes my kitchen smell as inviting as this Vegan Hashbrown Casserole, with its golden top and creamy layers of potatoes, soft vegetables, and vegan cheese, all baked into one bubbling dish. It’s hearty, satisfying, and full of flavor, with one small addition I always use to help the layers settle just right. Once you try it, you’ll understand why it keeps finding its way back into my oven.
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I like making this Vegan Hashbrown Casserole whenever I need a dish that’s flexible, filling, and crowd-friendly. It’s perfect for Sunday brunch, a Thanksgiving side, or a Christmas morning favorite. I can prep it ahead, let it chill in the fridge, then bake it fresh when everyone’s ready to eat. It stores well and freezes even better, which makes leftovers feel like a bonus. It’s one of those dishes that fits into just about any plan.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Hashbrown Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this recipe easy if you follow my simple instructions below and take it one step at a time.
Preheat and Prep the Baking Dish
Preheat the oven to 350°F (180°C). I stick an oven thermometer inside my oven so I can be sure it’s hitting the right temperature.
Lightly grease a 9×13-inch baking dish with cooking spray, making sure to coat the corners and sides well so nothing sticks. Set it aside while you prepare the filling. A quick spritz of this oil sprayer gives nice coverage without leaving a greasy residue. I like using a ceramic baking pan with its easy-to-hold double-handled design.
Sauté the Vegetables
Heat 2 tablespoons of vegan butter in a skillet over medium heat. I always use my large skillet for this since it holds heat evenly and prevents food from sticking.
Sauté the diced onion, garlic, and bell peppers for 2-3 minutes, until the vegetables begin to soften and the onions turn translucent. I chopped my onion and bell peppers using a mandoline slicer to save time and for even cuts. I also enjoy using this garlic press to cut my garlic, as it produces a fine mince with minimal effort.
Transfer the mixture to a bowl and set it aside while you prepare the sauce. A deep ceramic bowl is what I use here because it’s deep enough to place sautéed veggies without spilling.
Make the Cheese Sauce
In the same skillet, melt the remaining two tablespoons of vegan butter. Whisk in the flour to form a smooth paste; this roux will help thicken your sauce. I love the grip and flexibility of this silicone balloon whisk; it’s also gentle on nonstick surfaces and doesn’t clump the flour.
Slowly stream in the non-dairy milk, mixing constantly to avoid lumps. Stir in the vegetable stock, season with salt and black pepper, and cook to slightly thickened. I always keep my refillable salt and pepper grinder set by the stove for fresh seasons.
Add half the shredded vegan cheese and let it melt fully into the sauce, creating a rich and creamy base. If your cheese isn’t pre-shredded, a box grater works quickly and stays in place on the counter.
Remove the skillet from the heat and set it aside.
Combine the Casserole
In a large mixing bowl, combine the thawed hash browns with the sautéed vegetables. This large mixing bowl is my go-to because it’s roomy and transparent, allowing me to see if the ingredients are thoroughly blended easily.
Give them a quick toss to distribute the veggies evenly. Pour in the cheese sauce and vegan cream and mix so everything is well coated.
Assemble and Bake
Spoon the potato mixture into the prepared baking dish and use a spatula to spread it out nicely, pressing gently to level the top. I use my silicone spatula so I can scrape every last bit from the bowl and spread it without tearing the surface.
Sprinkle the remaining vegan cheese over the surface, followed by an even layer of breadcrumbs for a crisp, golden finish. Bake uncovered for 40 to 45 minutes, or until the top is golden brown and the edges are bubbling.
Keep an eye on it during the last few minutes to make sure the top doesn’t over-brown.
Let It Rest and Serve
After baking, remove the casserole from the oven and let it rest for 10 minutes before serving. I use these kitchen oven gloves so I don’t fumble the hot dish.
This brief resting time allows the creamy filling to settle and firm up, making it easier to slice and serve without everything falling apart. I use this pie cutter and server to cut and lift out clean slices without destroying the layers. For serving, I like to bring it to the table on a ceramic serving bowl, which keeps everything looking neat and inviting.
It also helps the flavors come together a bit more, so every bite holds its shape and tastes even better. Enjoy!
If you’re taking this to a potluck or holiday gathering, I put a silicone lid on my casserole dish to secure it during the drive. If you’ve already portioned it out, I like using these portable food containers with locking lids that keep individual servings warm and spill-free without needing to haul the whole baking dish.
Once it’s packed, I slide them into my insulated casserole carrier so everything stays hot until serving time.
Recipe Notes and Expert Tips
I’ve added a few helpful tips to make the whole process smoother and the results even better.
- Prep Your Potatoes Right: If you’re using frozen hashbrowns, make sure they’re fully thawed to avoid excess moisture. For fresh potatoes, soak the shredded pieces in a large bowl of cold water to remove excess starch, then drain them well before mixing them into the casserole. A mesh strainer works perfectly here and keeps things from turning soggy later.
- Sauté Until Softened: Don’t skip this step; it brings out the flavor in the onions, green and red peppers, keeping them from tasting raw.
- Create a Smooth Roux: Whisk the flour into the melted butter well before adding any liquid to keep the sauce from clumping.
- Mix While Warm: Combine the hash browns with the warm, cheesy sauce so that everything spreads easily and bakes evenly.
- Top It Right: The layer of remaining cheese and breadcrumbs adds a crisp top layer that contrasts nicely with the creamy filling.
- Fresh Finish and Rest Time: After baking, let the casserole sit for about 10 minutes to set and slice easily. Then, sprinkling chopped parsley or green onions over the top makes a great addition before serving. I like using herb scissors to snip them quickly and mess-free.
- Make It from Scratch: If you’re skipping store-bought options, a homemade vegan cheese sauce works well here and can be tailored to your flavor preferences.
How to Store Leftovers
Once the casserole has cooled completely, cover it tightly with plastic wrap or aluminum foil or store it in an airtight container in the refrigerator for up to 4 days. I usually reach for this BPA-free plastic wrap or heavy-duty aluminum foil to get a good seal. You can also place portions into an airtight glass container, which locks tightly and won’t leak if you’re stacking it with other dishes.
If you’re planning to freeze it, use a freezer-safe food storage container with a secure lid to help prevent freezer burn. I like using this freezer-safe glass container with locking lids because they’re sturdy, stack neatly, and can be transferred directly from the freezer to the oven.
When reheating, pop it in the oven or air fryer to restore that crispy top. An oven-style air fryer also works for this, as it brings the topping right back to life without drying out the inside.
A quick sprinkle of vegan cheese or breadcrumbs before reheating can help freshen up the texture and flavor.
What to Serve With Vegan Hashbrown Casserole
Vegan Hashbrown Casserole goes well with a crisp green salad, sautéed kale, or roasted veggies. For brunch, try pairing it with fresh fruit or vegan sausage. It also works as a hearty side alongside a plant-based roast or lentil loaf.
More Easy Vegan Casserole Recipes for You to Try at Home
I’ve put together more vegan casserole recipes you can prep ahead or bake in one dish for busy nights or relaxed weekends.
- Vegan Corn Casserole
- Vegan Enchilada Casserole
- Vegan French Toast Casserole
- Vegan Vegetable Casserole
- Vegan Breakfast Casserole
Equipment
Ingredients
- 1 cup onion diced
- 1 teaspoon garlic minced
- ½ cup green bell pepper diced
- ½ cup red bell pepper diced
- 4 tablespoons vegan butter divided
- 3 tablespoons all-purpose flour
- 2 cups non-dairy milk
- 1 cup vegetable stock
- Salt and black pepper to taste
- 1 ½ cups vegan shredded cheese divided
- 1 cup vegan cream
- 30 ounces frozen shredded hash brown potatoes thawed
- 3 tablespoons bread crumbs
Video
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- In a skillet over medium heat, melt 2 tablespoons vegan butter. Add the onion, garlic, and bell peppers. Sauté for 2 to 3 minutes until softened. Remove from skillet and set aside.1 cup onion, 1 teaspoon garlic, ½ cup green bell pepper, ½ cup red bell pepper, 4 tablespoons vegan butter
- In the same skillet, melt the remaining 2 tablespoons vegan butter. Whisk in the flour until smooth to make a roux.3 tablespoons all-purpose flour
- Slowly pour in the non-dairy milk, whisking constantly to prevent lumps. Add the vegetable stock, season with salt and black pepper, and cook until slightly thickened. Stir in ½ of the shredded vegan cheese until melted. Remove from heat.2 cups non-dairy milk, 1 cup vegetable stock, Salt and black pepper, 1 ½ cups vegan shredded cheese
- In a large bowl, combine the thawed hash brown potatoes with the sautéed vegetables. Pour in the cheese sauce and vegan cream, stirring until evenly coated.1 cup vegan cream, 30 ounces frozen shredded hash brown potatoes
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded vegan cheese on top, followed by the bread crumbs.3 tablespoons bread crumbs
- Bake for 40 to 45 minutes, until the casserole is golden and bubbly.
- Allow to rest for 10 minutes before serving.
Notes
- Prep Your Potatoes Right: If you’re using frozen hashbrowns, make sure they’re fully thawed to avoid excess moisture. For fresh potatoes, soak the shredded pieces in a large bowl of cold water to remove excess starch, then drain them well before mixing them into the casserole.
- Sauté Until Softened: Don’t skip this step; it brings out the flavor in the onions, green and red peppers, keeping them from tasting raw.
- Create a Smooth Roux: Whisk the flour into the melted butter well before adding any liquid to keep the sauce from clumping.
- Mix While Warm: Combine the hash browns with the warm, cheesy sauce so that everything spreads easily and bakes evenly.
- Top It Right: The layer of remaining cheese and breadcrumbs adds a crisp top layer that contrasts nicely with the creamy filling.
- Fresh Finish and Rest Time: After baking, let the casserole sit for about 10 minutes to set and slice easily. Then, sprinkling chopped parsley or green onions over the top makes a great addition before serving.
- Make It from Scratch: If you’re skipping store-bought options, a homemade vegan cheese sauce works well here and can be tailored to your flavor preferences.
