Hash Brown Casserole


Hash Brown Casserole

An easy recipe, true comfort food, and delicious! The perfect breakfast for everyone and an ideal side dish for potlucks, barbecues, brunch, and even holidays like Easter, Christmas, and even weeknights. Always a favorite.
Course Vegan
Keyword vegan
Prep Time 25 minutes
Cook Time 5 minutes
Inactive Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8


  • olive oil spray
  • cream of mushroom soup
  • ¾ cup (170g) plain coconut yogurt or soy yogurt; preferably unsweetened
  • ½ cup (35g) nutritional yeast
  • ¾ cup (195g) sauerkraut
  • ½ cup (135g) chopped yellow onion
  • One 20oz (565g) package frozen hash browns, thawed
  • 3½ cup (105g) vegan cornflakes certified gluten-free if necessary
  • 4 tbsp (55g) vegan butter, melted soy-free if necessary


  • Preheat the oven to 350°F/180°C. Lightly spray a 9×13-inch (23×33cm) baking dish with olive oil.
  • In a large bowl, stir together the soup, yogurt, and nutritional yeast. Stir in the sauerkraut, onion, and hash browns. Spread out the mixture in the prepared baking dish. Bake for 15 minutes.
  • While the casserole is baking, combine the cornflakes and melted butter in a medium bowl. After the casserole has baked for 15 minutes, spread the cornflakes over the top and return to the oven. Bake for 15 minutes more, or until the casserole is bubbly and the cornflakes are crispy and golden. Remove from the oven and let rest for 5 minutes before serving. Leftovers will keep in an airtight container in the fridge for up to 4 days
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