One of my family's favorite traditions is to have hash brown casserole Christmas morning for brunch! I love everything about this recipe, especially the crunchy cornflakes on top of it all. Now, I prefer to make this with butter and sour cream, however for my plant-based friends out there, you can substitute earth balance and soured coconut cream. I hope you all enjoy and Happy Holidays, Merry Christmas, and Happy Kwanzaa :)
Hash Brown Casserole Recipe:
Yield: 12 Servings
Cook Time: 1 Hr
Ingredients:
- 2 Lbs. Frozen Hash Browns, Shredded
- ½ Cup Earth Balance or Butter, Melted
- 1 (11oz.) Can Condensed Cream of Chicken Soup (You can substitute a coconut cream based soup here for plant-based options)
- 1 (8 oz.) Container Sour Cream or Soured Coconut Cream
- ½ Cup Chopped Onions
- 2 Cups Shredded Cheese
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 Cups Crushed Corn Flakes or French’s Fried Onions
- ¼ Cup Melted Earth Balance or Butter
Directions:
1. First, preheat oven to 350 degrees.
2. In a large bowl, combine hash browns, ½ cup melted butter or earth balance, cream of chicken soup or alternative soup, sour cream, onion, cheese, and salt and pepper.
3. Place mixture in 3 quart baking dish.
4. Next, heat skillet and add ¼ cup earth balance or butter and cornflakes. Toast for a few minutes and remove from heat.
5. Sprinkle cornflakes over the top of the casserole and bake covered with foil for about 40 minutes, enjoy!
Tips/Tricks:
- You can add other veggies like sweet potatoes, zucchini, or even squash to this recipe for even more flavor and added nutrients!
- Try this recipe out using sweet potatoes instead of potatoes for an interestingly sweet brunch dish :)
Click Link Below For Recipe PDF:
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