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Hash Brown Casserole

One of my family's favorite traditions is to have hash brown casserole Christmas morning for brunch! I love everything about this recipe, especially the crunchy cornflakes on top of it all. Now, I prefer to make this with butter and sour cream, however for my plant-based friends out there, you can substitute earth balance and soured coconut cream. I hope you all enjoy and Happy Holidays, Merry Christmas, and Happy Kwanzaa :)


Hash Brown Casserole Recipe:


Yield: 12 Servings

Cook Time: 1 Hr


Ingredients:

- 2 Lbs. Frozen Hash Browns, Shredded

- ½ Cup Earth Balance or Butter, Melted

- 1 (11oz.) Can Condensed Cream of Chicken Soup (You can substitute a coconut cream based soup here for plant-based options)

- 1 (8 oz.) Container Sour Cream or Soured Coconut Cream

- ½ Cup Chopped Onions

- 2 Cups Shredded Cheese

- 1 tsp Salt

- 1/4 tsp Pepper

- 2 Cups Crushed Corn Flakes or French’s Fried Onions

- ¼ Cup Melted Earth Balance or Butter


Directions:

1. First, preheat oven to 350 degrees.

2. In a large bowl, combine hash browns, ½ cup melted butter or earth balance, cream of chicken soup or alternative soup, sour cream, onion, cheese, and salt and pepper.

3. Place mixture in 3 quart baking dish.

4. Next, heat skillet and add ¼ cup earth balance or butter and cornflakes. Toast for a few minutes and remove from heat.

5. Sprinkle cornflakes over the top of the casserole and bake covered with foil for about 40 minutes, enjoy!


Tips/Tricks:

- You can add other veggies like sweet potatoes, zucchini, or even squash to this recipe for even more flavor and added nutrients!

- Try this recipe out using sweet potatoes instead of potatoes for an interestingly sweet brunch dish :)


Click Link Below For Recipe PDF:

hash brown casserole
.pdf
Download PDF • 123KB


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