Best 14 Vegetable Hash Brown Casserole Recipes

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If you're looking for a hearty, flavorful, and easy-to-make breakfast or brunch dish, vegetable hash brown casserole is the perfect recipe for you. With simple ingredients and minimal preparation, you can create a delicious casserole packed with crispy hash browns, colorful vegetables, and a creamy, cheesy sauce. Whether you're feeding a crowd or simply want a comforting meal for a lazy weekend morning, this dish is sure to satisfy your cravings.

Let's cook with our recipes!

GRANDMA'S HASH BROWN CASSEROLE



Grandma's Hash Brown Casserole image

This recipe is a friend's grandma's recipe and is absolutely the best hash brown casserole I've ever had. Kentucky grandmas sure know how to cook!

Provided by missbutterbean

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h10m

Yield 12

Number Of Ingredients 10

1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
1 (8 ounce) container sour cream
½ cup melted butter
½ cup chopped onion
½ teaspoon salt
½ teaspoon ground black pepper
1 cup crushed cornflakes
½ cup melted butter

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.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 16.8 g, Cholesterol 70.8 mg, Fat 31.6 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 523.3 mg, Sugar 0.6 g

HASH BROWN CASSEROLE



Hash Brown Casserole image

Super comforting dish with crisp and cheesy top. The Greek yogurt and milk keep it light, yet luscious. The sharpness of the cheese allows you to use a little for a lot of flavor. The cremini mushrooms provide a savory element to make it heartier. And the little touch of butter adds a just-right richness.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 15

Nonstick cooking spray, for coating baking dish
12 ounces 2-percent Greek yogurt
1 cup lowfat (1-percent) milk
1/2 cup reduced-fat sour cream
3 tablespoons unbleached all-purpose flour
2 pounds frozen shredded hash browns, thawed
1 cup shredded extra-sharp Cheddar (4 ounces)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 large yellow onions, chopped
1 pound sliced cremini (baby bella) mushrooms
3 large cloves garlic, minced
2 tablespoons panko breadcrumbs
1/4 teaspoon ground nutmeg, optional
1 to 2 tablespoons chopped fresh parsley or chives, for garnish

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.

Nutrition Facts : Calories 216 calorie, Fat 8.5 grams, SaturatedFat 5.5 grams, Cholesterol 26 milligrams, Sodium 503 milligrams, Carbohydrate 25 grams, Fiber 2 grams, Protein 11 grams, Sugar 5 grams

HEAVENLY HASH BROWN CASSEROLE



Heavenly Hash Brown Casserole image

This easy casserole recipe of cheesy hash brown potatoes, loaded with sausage, is a crowd-pleasing side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 7

1 lb bulk pork sausage
1 container (8 oz) refrigerated prechopped onions
1 container (8 oz) refrigerated prechopped tricolor bell peppers
1 bag (30 oz) frozen country-style shredded hash brown potatoes
2 cups shredded sharp Cheddar cheese (8 oz)
1 cup sour cream
1 can (10 3/4 oz) condensed Cheddar cheese soup

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.

Nutrition Facts : Calories 360, Carbohydrate 20 g, Fat 2, Fiber 2 g, Protein 13 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 580 mg

HASH BROWN CASSEROLE



Hash Brown Casserole image

People always go back for seconds whenever I serve this hashbrown casserole. It is a snap to fix using quick convenient packaged ingredients. It travels well, too. - Susan Auten, Dallas, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings.

Number Of Ingredients 6

2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1 cup sour cream
1/2 teaspoon garlic salt
1 package (2 pounds) frozen hash brown potatoes
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 157 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 357mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

HASHBROWN CASSEROLE



Hashbrown Casserole image

It is very easy to make, and everyone loves this casserole.

Provided by Louise

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 10

Number Of Ingredients 8

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups sour cream
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
½ cup crushed cornflakes cereal

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.

Nutrition Facts : Calories 272 calories, Carbohydrate 24 g, Cholesterol 38 mg, Fat 22.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 11.1 g, Sodium 544 mg, Sugar 0.8 g

CONTEST-WINNING HASH BROWN CASSEROLE



Contest-Winning Hash Brown Casserole image

I first served this yummy casserole years ago at a family brunch for my husband's birthday. It was such a hit that it became a mainstay at our family get-togethers. It makes a delicious supper, too, served with fruit salad and crusty bread. -Jan Huntington, Painesville, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 15 servings.

Number Of Ingredients 10

12 large eggs
1 can (12 ounces) evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper, optional
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 large onion, chopped
1 medium green pepper, chopped
1 cup cubed fully cooked ham

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.

Nutrition Facts : Calories 212 calories, Fat 11g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 450mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 13g protein.

HAM AND HASH BROWN CASSEROLE



Ham and Hash Brown Casserole image

Use refrigerated hash brown potatoes to assemble a dinner casserole in 15 minutes. Then pop it in the oven!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 6

1 bag (1 lb 4 oz) refrigerated hash brown potatoes
1 1/2 cups diced cooked ham
2 cups shredded Colby or mild Cheddar cheese (8 oz)
1 cup chive-and-onion sour cream potato topper
1 1/2 cups milk
1/2 teaspoon peppered seasoned salt

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.

Nutrition Facts : Calories 450, Carbohydrate 39 g, Cholesterol 70 mg, Fat 3, Fiber 3 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 g, TransFat 0 g

VEGETABLE HASH BROWN CASSEROLE



Vegetable Hash Brown Casserole image

I just threw this together today and it was really good! You can add other vegetables as well as the onion and bell pepper. Next time I am going to add some sauteed mushrooms. Great with a side salad. Hope you enjoy.

Provided by Bellablue

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

vegetable oil
30 ounces frozen hash browns
12 eggs
4 ounces sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 bell pepper
1 onion
1 cup cooked ham, diced
8 ounces shredded cheddar cheese

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.

Nutrition Facts : Calories 723.1, Fat 46.7, SaturatedFat 21.5, Cholesterol 444.7, Sodium 848.8, Carbohydrate 44.9, Fiber 3.5, Sugar 4.8, Protein 33.6

VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS



Vegetarian Breakfast Casserole with Hash Browns image

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

cooking spray
4 cups frozen hash brown potatoes, thawed
salt and ground black pepper to taste
1 tablespoon olive oil
1 medium yellow onion, chopped
¼ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 ounces vegetarian sausage
1 medium bell pepper, chopped
1 cup chopped mushrooms
4 large eggs
2 large egg whites
1 ½ cups shredded Cheddar cheese
¼ teaspoon hot sauce
1 medium tomato, sliced
1 teaspoon chopped fresh parsley

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

VEGETARIAN HASH BROWN CASSEROLE



Vegetarian Hash Brown Casserole image

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

olive oil cooking spray
1 (22.5 ounce) package frozen hash brown potatoes
12 ounces shredded sharp Cheddar cheese
12 ounces pico de gallo
8 large eggs
1 cup milk
¼ teaspoon sea salt, or to taste
¼ teaspoon ground black pepper, or to taste

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

HAM, HASH BROWNS & VEGGIES CASSEROLE



Ham, Hash Browns & Veggies Casserole image

I had a TON of left-over ham from Easter, and needed to make something with it. I used the items from my freezer, refrigerator & pantry, and came out with this concoction!

Provided by NELady

Categories     One Dish Meal

Time 1h15m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 17

1 tablespoon canola oil
1 medium onion, chopped
3 stalks celery, chopped
2 cups left-over ham, chopped (I used my left-overs & I'm approximating the 2 cups, use more or less to your liking)
1 (16 ounce) bag frozen hash brown potatoes, partially thawed
1 (12 ounce) bag frozen mixed vegetables (I used carrots, corn, peas & green beans)
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of asparagus soup or 1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cheddar cheese soup (Campbell's condensed)
1/2 cup medium cheddar, cubed
1 pinch salt
1 pinch black pepper
1 pinch garlic granules
paprika, to sprinkle on top (optional)
1/2 cup green onion, chopped (optional garnish)
1/2 cup fresh parsley, finely chopped (optional garnish)
nonstick cooking spray

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.

Nutrition Facts : Calories 546.6, Fat 25.3, SaturatedFat 10.2, Cholesterol 70.1, Sodium 2611.6, Carbohydrate 52.2, Fiber 7.5, Sugar 4, Protein 30.6

ALEA'S MEAT LOVER'S HASHBROWN CASSEROLE



Alea's Meat Lover's Hashbrown Casserole image

Alea Milham says, "As I was getting ready to make my breakfast casserole, I suddenly had the impulse to make it healthier by adding vegetables. I asked my kids what vegetable they though I should add and my oldest son replied "Bacon!" My son't transcripts from college indicated that he is quite bright, so I am pretty sure he knows bacon isn't a vegetable. I think bacon is just his default answer to most questions. I have discovered that if you ask male college students what you should add to any recipe the most common answer is bacon. Don't believe me? Try it for yourself. Bacon is more expensive per pound than most of the meat I buy, so when it goes on sale I stock ip and freeze it for later use. I also cook up a batch and crumble it and use it sparingly in recipes to add flavor rather than using it as a side dish. Whether you make the hashbrowns from scratch or use frozen hashbrowns that have thawed, be sure to squeeze out all of the excess liquid. Removing the excess liquid is essential to prevent the casserole from becoming runny. You can make this with whatever meat you have on hand. I usually make my hashbrown casserole with ham, but sausage works well too. And a combination of both ham and sausage is always a hit. No matter what meat you use, cut it into very small pieces. This allows you to get a nice meaty flavor throughout the casserole while using as much meat of other casseroles."

Provided by ElizabethKnicely

Categories     Breakfast

Time 1h15m

Yield 1 13x9-inch casserole, 12 serving(s)

Number Of Ingredients 13

6 cups fresh hash brown potatoes (about 30 ounces) or 6 cups frozen hash brown potatoes (about 30 ounces)
8 eggs
2 cups cottage cheese
6 -8 green onions, thinly sliced
1 1/2 cups cheddar cheese, divided
1 1/2 cups mozzarella cheese, divided
2 cups diced ham or 2 cups sausage
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon seasoning salt
1/4 teaspoon pepper
1/4 cup bacon, crumbles (optional)
1 -2 tablespoon parsley

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



Hash Brown Casserole image

Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter, at room temperature
One 16-ounce bag frozen shredded hash brown potatoes, thawed
8 ounces sharp yellow Cheddar, shredded (about 4 cups)
1/2 cup sour cream, plus more for garnish
1 medium yellow onion, coarsely grated
1 large egg
1 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne
1/4 cup plus 2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

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



Copycat Cracker Barrel Hash Brown Casserole image

Creamy, cheesy, easy, and the star of the breakfast, brunch, or dinner table. Comfort food at its finest!

Provided by lutzflcat

Categories     Potato Casseroles

Time 1h5m

Yield 10

Number Of Ingredients 12

cooking spray
1 (30 ounce) package frozen shredded hash browns, thawed
2 ½ cups shredded Colby cheese, divided
1 (10.5 ounce) can cream of chicken soup
8 ounces sour cream
⅔ cup finely chopped onion
¼ cup unsalted butter, melted
1 large egg, beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
chopped parsley for garnish (optional)

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.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 20.5 g, Cholesterol 75.8 mg, Fat 23 g, Fiber 1.4 g, Protein 11.6 g, SaturatedFat 14.3 g, Sodium 592.8 mg

Tips:

  • Use fresh vegetables. Fresh vegetables will give your hash brown casserole the best flavor and texture.
  • Shred the potatoes evenly. This will help them cook evenly.
  • Don't overcook the potatoes. They should be tender but still have a little bit of bite to them.
  • Use a good quality cheese. The cheese is one of the main ingredients in hash brown casserole, so it's important to use a good one.
  • Season the casserole well. Salt, pepper, and garlic powder are all good choices.
  • Bake the casserole until it's golden brown. This will give it a nice crispy top.
  • Let the casserole cool slightly before serving. This will help it set and make it easier to cut.

Conclusion:

Vegetable hash brown casserole is a delicious and easy-to-make dish that's perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover vegetables. With just a few simple ingredients, you can create a hearty and flavorful casserole that the whole family will love.

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