Best Cheesy Vegetarian Hashbrowns Casserole Recipes

CHEESY HASHBROWN CASSEROLE

Cheesy Hashbrown Casserole image

Quick and easy side dish.

Provided by Sallie Arch

Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

Ingredients

2 (16 ounce) packages frozen cubed hash brown potatoes, thawed
2 (10.5 ounce) cans cream of chicken soup
1 (16 ounce) package shredded Cheddar cheese
1 pint sour cream
½ cup melted butter
½ cup finely chopped onion
1 teaspoon salt
½ teaspoon ground black pepper
1 sleeve buttery round crackers (such as Ritz®), crushed
½ cup melted butter

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a glass 9x13-inch baking pan.
Combine potatoes, cream of chicken soup, Cheddar cheese, sour cream, 1/2 cup melted butter, onion, salt, and pepper together in a bowl; spread into the prepared baking pan. Mix crushed crackers and 1/2 cup melted butter together in a bowl and sprinkle over potato mixture.
Bake in the preheated oven until bubbling and browned on top, 60 to 90 minutes.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 18.8 g, Cholesterol 75.5 mg, Fat 31.3 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 18 g, Sodium 737 mg, Sugar 1.1 g

VEGETARIAN HASH BROWN CASSEROLE

Vegetarian Hash Brown Casserole image

This is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.

Provided by Kmonson

Time 1h15m

Yield 10

Number Of Ingredients 8

Ingredients

olive oil cooking spray
1 (22.5 ounce) package frozen hash brown potatoes
12 ounces shredded sharp Cheddar cheese
12 ounces pico de gallo
8 large eggs
1 cup milk
¼ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass pan with olive oil cooking spray.
Spread out hash browns in 2 layers to fit the prepared pan. Sprinkle Cheddar cheese on top and pour pico de gallo over the cheese.
Whisk together eggs and milk; pour evenly over the salsa layer. Season with salt and pepper. Cover dish with aluminum foil.
Bake in the preheated oven for 1 hour. Remove foil and bake until top is golden brown, an additional 5 to 10 minutes.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 14.4 g, Cholesterol 186.5 mg, Fat 19.7 g, Fiber 0.9 g, Protein 15.6 g, SaturatedFat 10.3 g, Sodium 504.7 mg, Sugar 2.8 g

HASH BROWN CASSEROLE

Hash Brown Casserole image

Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, at room temperature
One 16-ounce bag frozen shredded hash brown potatoes, thawed
8 ounces sharp yellow Cheddar, shredded (about 4 cups)
1/2 cup sour cream, plus more for garnish
1 medium yellow onion, coarsely grated
1 large egg
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.