Name: Loaded Vegetarian Hash Brown Casserole Everyone Will Love
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 (30-ounce) bag frozen shredded hash browns, thawed; 1 cup sour cream; 1 (10.5-ounce) can condensed cream of mushroom soup; 2 cups shredded sharp cheddar cheese; 1 cup chopped bell peppers (mix of red and green); 1 cup chopped broccoli florets (lightly steamed); 1 small onion, finely diced; 1 cup frozen corn, thawed; 2 tablespoons unsalted butter, melted; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon smoked paprika; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup crushed cornflakes or breadcrumbs; 2 tablespoons melted butter; ½ cup shredded cheddar cheese (optional for extra cheesiness)

Description

This Loaded Vegetarian Hash Brown Casserole is a warm, cheesy, and satisfying dish that brings comfort to any table. Perfect for brunches, family dinners, or potlucks, it’s packed with colorful vegetables, creamy layers, and a crispy golden topping. Whether you’re vegetarian or simply craving a hearty, meat-free comfort meal, this casserole is guaranteed to please everyone.

Ingredients

Scale

1 (30-ounce) bag frozen shredded hash browns, thawed
1 cup sour cream
1 (10.5-ounce) can condensed cream of mushroom soup
2 cups shredded sharp cheddar cheese
1 cup chopped bell peppers (mix of red and green)
1 cup chopped broccoli florets (lightly steamed)
1 small onion, finely diced
1 cup frozen corn, thawed
2 tablespoons unsalted butter, melted
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper

For the topping:

1 cup crushed cornflakes or breadcrumbs
2 tablespoons melted butter
½ cup shredded cheddar cheese (optional for extra cheesiness)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
In a large bowl, mix thawed hash browns, sour cream, cream of mushroom soup, and 2 cups of shredded cheddar cheese until well combined.
Add chopped onion, bell peppers, broccoli, and corn. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper until evenly mixed.
Pour in the melted butter and stir again to coat everything evenly.
Spread the mixture into the prepared baking dish, smoothing the top with a spatula.
In a small bowl, mix crushed cornflakes (or breadcrumbs) with melted butter. Add ½ cup cheddar cheese if desired and sprinkle evenly over the casserole.
Bake uncovered for 45–50 minutes, or until the top is golden and the edges are bubbling.
Let cool for 5–10 minutes before serving to help it set.

Notes

Thaw and pat dry the hash browns to prevent excess moisture.
Substitute cream of mushroom soup with cream of celery if preferred.
Make it ahead: Assemble the casserole, cover, and refrigerate overnight. Bake the next day as directed.
Add your favorite vegetables like spinach, mushrooms, or zucchini for variety.
For a spicier kick, include diced jalapeños or a pinch of red pepper flakes.
To freeze, wrap tightly after baking and store for up to 2 months. Reheat in the oven until warmed through.

Prep Time: 15 minutes
Cook Time: 50 minutes