Vegetarian Hash Brown Casserole Recipe

Hash browns: Thawed frozen hash browns form the base of the casserole, providing a starchy and satisfying texture.

Sour cream: Adds creaminess and tanginess to the dish, balancing the flavors.

Cheddar cheese: Shredded cheddar cheese brings a rich, cheesy flavor to the casserole.

Cream of mushroom soup: This canned soup adds creaminess and a savory mushroom flavor to the mix.

Onions: Chopped onions add a bit of sweetness and a slight crunch to the casserole.

Cornflakes: Crushed cornflakes create a crunchy topping that contrasts nicely with the creamy casserole.

Butter: Melted butter is mixed with the cornflakes to help them brown and crisp up in the oven.

To ensure the hash browns are evenly cooked and the casserole has a consistent texture, make sure they are fully thawed and patted dry before mixing with the other ingredients. Excess moisture can make the casserole soggy. Additionally, when mixing the cornflakes with the melted butter, ensure they are well-coated to achieve a perfectly crispy topping.

• thawed frozen hash browns - Substitute with grated fresh potatoes: Freshly grated potatoes can be used as a direct substitute, providing a similar texture and flavor.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar creamy texture and tangy flavor while being lower in fat and higher in protein.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella can provide a similar melt and creamy texture, though the flavor will be milder.

• cream of mushroom soup - Substitute with cream of celery soup: Cream of celery soup offers a similar creamy consistency and can complement the flavors in the casserole.

• chopped onions - Substitute with chopped leeks: Leeks provide a milder onion flavor and can add a subtle sweetness to the dish.

• crushed cornflakes - Substitute with panko breadcrumbs: Panko breadcrumbs can provide a similar crunchy topping while being readily available and easy to use.

• melted butter - Substitute with olive oil: Olive oil can be used as a healthier alternative, providing a similar richness and helping to bind the ingredients together.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
• To freeze, portion the casserole into individual servings or keep it whole. Wrap each portion or the entire dish in plastic wrap, then a layer of aluminum foil to prevent freezer burn.
• Label the wrapped casserole with the date and contents. This ensures you know what it is and when it was made.
• Store the wrapped casserole in the freezer for up to 2-3 months for optimal flavor and texture.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Preheat your oven to 350°F (175°C). If reheating a whole casserole, remove any plastic wrap and cover with aluminum foil. Bake for 20-30 minutes or until heated through.
• For individual portions, you can reheat in the microwave. Place the portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• For a crispy topping, you can reheat the casserole under the broiler for the last few minutes of baking. Keep a close eye to prevent burning.
• Enjoy your reheated vegetarian hash brown casserole with a fresh side salad or steamed vegetables for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover vegetarian hash brown casserole to an oven-safe dish if it's not already in one.
  3. Cover the dish with aluminum foil to prevent the top from over-browning.
  4. Bake for about 20-25 minutes, or until the casserole is heated through. Remove the foil for the last 5 minutes to allow the cornflake topping to crisp up again.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.
  4. If not heated through, continue microwaving in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place a portion of the casserole in the skillet, pressing it down slightly to increase contact with the pan.
  4. Cover with a lid and cook for about 5-7 minutes, flipping halfway through, until the casserole is heated through and the edges are crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the casserole in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and add additional time if necessary, until the casserole is hot and the cornflake topping is crispy.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Used to combine the hash browns, sour cream, cheddar cheese, cream of mushroom soup, and chopped onions.

• Greased baking dish: Used to spread the mixture evenly for baking.

• Small bowl: Used to mix the crushed cornflakes with melted butter.

• Spatula: Used to mix the ingredients thoroughly in the mixing bowl.

• Measuring cups: Used to measure out the sour cream, cheddar cheese, and melted butter accurately.

• Can opener: Used to open the can of cream of mushroom soup.

• Knife: Used to chop the onions.

• Cutting board: Used as a surface to chop the onions.

• Mixing spoon: Used to mix the cornflakes and melted butter in the small bowl.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Use pre-chopped onions: Save time by using pre-chopped onions from the store instead of chopping them yourself.

Thaw hash browns overnight: Place frozen hash browns in the refrigerator the night before to ensure they are thawed and ready to use.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

One-bowl mixing: Combine all ingredients in one large mixing bowl to minimize cleanup.

Quick topping: Use a food processor to quickly crush cornflakes for the topping.