Cheesy Vegetarian Hashbrowns Casserole Recipes
VEGETARIAN HASH BROWN CASSEROLE
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
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
VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS
This is an easy and flavorful dish that looks beautiful and is great for special occasions or everyday eating. I use any variety of ingredients. The below recipe is my family's favorite combination. Serve with fruit and a green salad for a healthy start!
Provided by Jones
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
- Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
- Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
- When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
- Remove hash browns from the oven. Scoop veggie mixture on top.
- Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
- Return to the oven and bake until eggs are just set, 10 to 12 minutes.
- Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
- Slide a spatula around the edges and slice into 8 pieces. Serve hot.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 18.8 g, Cholesterol 115.2 mg, Fat 18.7 g, Fiber 2.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 408.4 mg, Sugar 1.9 g
CHEESY HASH BROWNS CASSEROLE
I was searching for a hash brown casserole but I couldn't really find any that was vegetarian & still sounded good. I modified a recipe I found online & made this delicious comfort food. I have changed the bake time from 30 minutes to 45.
Provided by FDADELKARIM
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Lightly spray an 8x8 glass pan with cooking spray.
- Mix the melted butter, salt, pepper, & Parmesan together in a small bowl.
- Combine the hash browns, soup, sour cream, milk, & 1 1/2 cups of shredded cheese together in a large bowl. Then pour the butter mixture in with the hash browns then stir until well blended.
- Note: Save the rest of the shredded cheese to place on top of the casserole.
- Smooth the mixture in the 8x8 pan. Cook, uncovered, for 45 minutes.
- Sprinkle the rest of the cheese on top of the casserole. Broil on high for additional 5 minutes or until the top begins to turn golden.
Nutrition Facts : Calories 519.8, Fat 32.8, SaturatedFat 13.7, Cholesterol 50.2, Sodium 1491.6, Carbohydrate 43.3, Fiber 3.1, Sugar 2.3, Protein 13.4
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