Easy Hash Brown Casserole

Easy Hash Brown Casserole (from eatplant-based.com)

This is a very simple recipe to make and a healthy way to start the day! Make sure to read all directions before beginning to cook.

  • Creamy No Cheese Sauce (recipe below)
  • 1 30 oz package frozen shredded hash browns oil-free version (or 4 cups freshly shredded)
  • 3/4 cup onions, diced
  • 1 small red bell pepper, diced
  • cups fresh spinach leaves, shredded
  • 1/4 cup nutritional yeast
  • 1/2 tsp dry steak seasoning
  • 1 Tbsp ground smoked paprika
  •  Pepper, to taste
Creamy Vegan Cheese Sauce Ingredients:
  • 1 cup potatoes, peeled and diced
  • 1/4 cup carrots, diced
  • 1/4 cup onions, diced
  • 1 cup broth from veggies
  • 1/2 cup raw cashews (or 1/2 cup white beans)
  • 4 Tbsp nutritional yeast flakes
  • 1 Tbsp lemon juice
  • 1/2 tsp garlic powder
  • pinch paprika
  • 1/2 pinch cayenne pepper (optional)


  1. Start by preparing your creamy no cheese sauce. In a medium pot, bring about 3 cups of water to a boil. Place potatoes, carrots, and onion in pot and allow to cook until veggies are tender, approximately 15 minutes. Cooking time will vary based on how small the veggies are diced.
  2. When veggies are tender, drain and place them in blender. NOTE: reserve 1 cup of the broth, and add to blender. Add all the remaining cheese sauce ingredients, and blend until smooth.
  3. Dice the onion and red bell pepper into small chunks. Over medium high heat, water sauté the veggies until tender.
  4. In large bowl, mix together sautéed onions and red bell peppers, frozen hash browns, cheese sauce, and spices.
  5. Toss in shredded spinach leaves and lightly mix again.
  6. Line a baking dish with parchment paper. This allows the casserole to be cooked without oil. You could use a silicone baking dish if desired.
  7. Pour hash brown mixture into baking dish and bake at 350 degrees for 30 minutes.
  8. Remove from oven and serve warm.
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