Vegetable Hash Brown Casserole Recipes

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray.
• Whisk together the yogurt, milk, sour cream and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
• Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more. If the pan gets too hot, add a splash or two of water as needed. Stir in the garlic and cook for 1 minute. Stir the vegetables into the hash brown mixture to combine.
• Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using. Bake until a deep golden brown, about 45 minutes.
• Sprinkle with parsley and serve.

HEAVENLY HASH BROWN CASSEROLE

Steps:

• Heat oven to 375°F. Spray 3-quart casserole with cooking spray.
• In 10-inch skillet, cook sausage over medium-high heat 3 minutes, stirring to crumble. Add onions and peppers. Cook 5 minutes longer or until sausage is no longer pink and vegetables are tender. Place mixture in large bowl. Add hash browns, 11/2 cups of the cheese, the sour cream and soup; stir to coat. Spoon mixture into casserole. Top with remaining 1/2 cup cheese.
• Bake uncovered 50 minutes or until potatoes are tender and top is golden brown.

HASH BROWN CASSEROLE

Steps:

• In a large bowl, combine the soup, sour cream and garlic salt. Stir in potatoes and cheddar cheese. , Pour into a greased 13x9-in. baking dish. Top with Parmesan cheese. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender.

HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
• Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

CONTEST-WINNING HASH BROWN CASSEROLE

Steps:

• In a large bowl, combine the eggs, milk, salt, pepper and cayenne if desired. Stir in the potatoes, cheese, onion, green pepper and ham. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

HAM AND HASH BROWN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In large bowl, mix potatoes, ham and 1 1/2 cups of the cheese. Spread in baking dish. In same bowl, mix sour cream, milk and seasoned salt with wire whisk until well blended. Spoon over potato mixture; stir to mix. Cover baking dish with foil.
• Bake 45 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until bubbly and thoroughly heated.

VEGETABLE HASH BROWN CASSEROLE

Steps:

• Preheat the oven at 350.
• Spray a 9x13 casserole with cooking spray. Spread out frozen hash browns and spray the top of the hash browns with cooking spray as well.
• Bake for 25 minutes.
• While the hash browns are baking, saute the pepper and onion in a little oil and season to taste. Add the ham during the last few minutes of cooking. Let cool.
• Whisk the eggs with the sour cream, milk, salt and pepper.
• Add the vegetables and ham mixture to the eggs with 1/3 of the cheese.
• Spread a 1/3 of the cheese over the hash browns.
• Pour the egg/vegetable/ham/cheese mixture on top.
• Spread the rest of the cheese on top of the casserole.
• Bake uncovered for 30 minutes.

VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS

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.

VEGETARIAN HASH BROWN CASSEROLE

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.

HAM, HASH BROWNS & VEGGIES CASSEROLE

Steps:

• Preheat the oven to 350*F. Prepare a large casserole dish (mine is 12 X 9 X 4) by liberally spraying it with non-stick cooking spray. Set aside.
• Heat canola oil in frying pan over medium-high heat. Add ham, onion, and celery. Cook until onions and celery are soft. (Approximately 5 minutes).
• Combine the remaining in ingredients (except the paprika) in a large mixing bowl. Add the ham/onion/celery mixture to the mixing bowl. Stir well to incorporate.
• Spread the entire mixture into prepared casserole dish; sprinkle with paprika for some color.
• Bake 1 hour or until the casserole is heated all the way through and the vegetables are tender. Garnish with green onions and parsley, if desired.

ALEA'S MEAT LOVER'S HASHBROWN CASSEROLE

Steps:

• Preheat oven to 350°F Grease a 13x9-inch pan.
• In a medium bowl, beat eggs.
• Add cottage cheese and spices to eggs and stir to combine.
• In a large bowl, combine hash browns, 1 cup cheddar cheese, 1 cup mozzarella cheese, ham or sausage (or a combination of both), and onions.
• Pour egg mixture over the hash brown mixture and stir to combine.
• Spoon hash brown mixture into the greased casserole.
• Sprinkle remaining cheese, bacon, and parsley over the top.
• Bake at 350°F for 1 hour or until an inserted knife comes out clean.
• Let sit for 5-10 minutes to set before serving.
• I usually make my hash brown casserole for Sunday brunch. I serve it with fresh fruit. If my son gets his way, I will also serve it with a side of bacon.

HASH BROWN CASSEROLE

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.

COPYCAT CRACKER BARREL HASH BROWN CASSEROLE

Steps:

• Preheat the over to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Drain defrosted hash browns well (I used a salad spinner). Combine drained hash browns, 2 cups Colby cheese, cream of chicken soup, sour cream, onion, butter, egg, garlic powder, salt, and pepper in a large bowl.
• Spoon the mixture into the casserole dish, and sprinkle the remaining 1/2 cup of cheese over the top.
• Bake in the preheated oven until cheese is melted and starts to brown, 45 to 55 minutes.
• Garnish with chopped parsley and serve hot.