Vegan Hashbrown Casserole

Vegan Hashbrown Casserole is one of those recipes that fits into nearly any occasion, from holiday brunches to easy weekend dinner. I like how the steps stay simple, but the final dish still feels comforting and complete. It’s easy to prep ahead, stash in the fridge, or freeze without worrying about how it will reheat. Once it starts baking, the smell alone tells me dinner’s covered.

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Prep Time: 12

Cook Time: 50

Total Time: 1 2

Servings:

Calories: 458kcal

Author: Mandy Applegate

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

US Customary - Metric

Video

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Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 9x13-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.

Nutrition

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