Sometimes you need a leisurely breakfast casserole to impress your guests. This simple recipe uses oil-free frozen hash browns, which I always have on hand. For the vegetable filling, feel free to substitute any of your favorite veggies, such as broccoli, zucchini, peppers, and asparagus.
Prep Time35 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr30 minutesmins
Course: Breakfast
Cuisine: Amercan
Servings: 4-6
Calories: 277kcal
Author: Kim Campbell
Ingredients
For The Veggies: (can be prepped the night before to make morning prep faster!)
8ouncesmushroomsany type, sliced
110-ounce bagfrozen chopped spinach
¼teaspoonsaltplus more to taste
¼teaspoongarlic powder
¼teaspoononion powder
For The "Cheese" Sauce: (can be prepped the night before to make morning prep faster!)
2cupsunsweetenedplain plant-based milk
½cupraw cashews
¼cupnutritional yeast flakes
3tablespoonscornstarch
1tablespoontahini
1tablespoonlight or white miso paste
4teaspoonsapple cider vinegar
2teaspoonsonion powder
2teaspoonsgarlic powder
1teaspoonDijon mustard
1teaspoonlemon juice
1teaspoonsea salt or to taste
1teaspoonhot sauceoptional
¼teaspoonblack pepper
For The Potatoes:
120–26-ounce bagfrozen oil-free shredded or diced hash brown potatoes(such as Trader Joe’s or Cascadian Farm)
For The Topping:
1teaspoonsmoked paprika
Instructions
If you prepped the veggies and “cheese” sauce the night before, remove it from the refrigerator and allow it to come to room temperature.
Preheat the oven to 375°F. Line a 9-inch square baking pan with parchment paper.
To Make The Veggies:
In a large skillet, add the mushrooms and spinach season with the salt, and cook over medium-high heat until the mushrooms are tender. Add the garlic and onion powders, stir, and cook for just a minute more. Add water as needed to prevent sticking. Taste and add a bit more salt if needed. Set aside.
To Make The "Cheese" Sauce:
Combine the cheese sauce ingredients in a high-powered blender and process until smooth. Taste and add more salt, if needed.
To Assemble The Casserole:
Put the frozen hash browns in a large bowl.
Pour about half of the cheese sauce into the bowl of frozen hash browns and mix until thoroughly combined, then add a bit more sauce if needed to ensure even coverage.
Transfer half of the potato mixture to the lined pan. Cover the potato mixture with the mushrooms and spinach. Top with the remaining potato mixture, then pour the remaining cheese sauce over everything. Sprinkle the smoked paprika on top.
Bake for 55 minutes or until the top is golden and bubbling.
If you’d like the top more browned, place it under the broiler at the end of the baking time for about 5 minutes.