CHEESY VEGETARIAN HASHBROWNS CASSEROLE

CHEESY VEGETARIAN HASHBROWNS CASSEROLE image

Provided by Teresa G. @sokygal

Number Of Ingredients 11

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4 ounce(s) cream cheese, room temperature
1/2 cup(s) sour cream
1 teaspoon(s) seasoned salt (such as lawry's)
1/4 teaspoon(s) ground black pepper
1 can(s) cream of celery soup (10 3/4 oz.)
1/2 cup(s) chopped sweet onion
1/4 cup(s) salted butter, melted (1/2 stick or 4 tablespoons)
3 cup(s) extra-sharp cheddar cheese, divided into 2 c and 1 c
2 pound(s) frozen shredded hash brown potatoes, thawed
1/3 cup(s) imitation (soy) bacon bits
1 1/2 tablespoon(s) minced fresh chives

Steps:

Gather and prep all ingredients.
Lightly butter or spray a 9"x13" casserole; set aside.
In a medium bowl, using a fork, beat cream cheese until light and fluffy.
Gradually add sour cream and mix thoroughly.
Add seasoned salt, pepper and cream of celery soup; mix well.
Add onions; mix well.
Add melted butter and quickly mix well.
Place oven rack in middle position; preheat oven to 350º F.
Scrape soup mixture into a large bowl (extra large is best) and, using a large spoon or bowl scraper, stir in 2 cups of cheddar cheese and mix well.
Add the hash browns and mix until well combined.
Scrape into prepared casserole and smooth down evenly.
Evenly sprinkle with imitation bacon bits.
Evenly distribute remaining cheese over all.
Bake at 350º F for approximately 50 minutes.
Remove from oven, sprinkle with chives and serve.
Cover and refrigerate leftovers.