Vegetarian Hashbrown Casserole
A family-friendly casserole that is egg-free and packed with vegetables. This easy, cheesy dish is perfect for your next weekend breakfast or a great side for the holidays!
Servings: 8
Ingredients
- 30 oz bag shredded frozen hash brown
- 1 cup medium onion,, diced
- 1 cup bell pepper,, diced
- 2 cloves garlic,, minced
- 1 cup packed spinach,, chopped
- 1 teaspoon salt + more to taste
- ½ teaspoon black pepper
- 2 tablespoons nutritional yeast,
- 2 cups sharp cheddar cheese,, shredded
- ¾ cup greek yogurt,
- ¾ cup milk
Instructions
- Pre-heat the oven to 350°F.
- In a large bowl, add the frozen hash brown and break apart any chunks. Add the onions, garlic, bell peppers, spinach, salt, black pepper, nutritional yeast, 1 cup of cheese and mix together.
- In another small bowl, whisk together yogurt and milk until no clumps remain. Pour over hash brown and vegetable mixture and combine well.
- Grease a 9 x 13 casserole dish or baking tray. Evenly spread the mixture into the pan. Sprinkle the remaining cheese to top the hash brown casserole.
- Place in the oven and cook for 35-40 minutes or until cheese is golden and bubbly.
- Remove the casserole from the oven and let it cool for 5-10 minutes. Serve warm!
Notes
- You may prep the full casserole in advance. Don't bake it, cover, and refrigerate for up to 3 days. If it seems dry before you bake it, mix an extra ¼ cup milk and ¼ cup yogurt and add it over the casserole, then bake.
Nutrition Info
Calories: 249kcal | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 32mg | Sodium: 519mg | Potassium: 510mg | Fiber: 3g | Sugar: 3g | Vitamin A: 743IU | Vitamin C: 26mg | Calcium: 272mg | Iron: 1mg
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