CHEESY VEGETARIAN HASHBROWNS CASSEROLE

Teresa G.

By
@BlueGinghamApron

This is the delicious vegetarian version of my bacon and cheddar hashbrowns casserole. Enjoy!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
45 Min
Cook:
50 Min
Method:
Bake

Ingredients

4 oz
cream cheese, room temperature
1/2 c
sour cream
1 tsp
seasoned salt (such as lawry's)
1/4 tsp
ground black pepper
1 can(s)
cream of celery soup (10 3/4 oz.)
1/2 c
chopped sweet onion
1/4 c
salted butter, melted (1/2 stick or 4 tablespoons)
3 c
extra-sharp cheddar cheese, divided into 2 c and 1 c
2 lb
frozen shredded hash brown potatoes, thawed
1/3 c
imitation (soy) bacon bits
1 1/2 Tbsp
minced fresh chives

Step-By-Step

Step 1 Direction Photo

1Gather and prep all ingredients.

Step 2 Direction Photo

2Lightly butter or spray a 9"x13" casserole; set aside.

3In a medium bowl, using a fork, beat cream cheese until light and fluffy.

4Gradually add sour cream and mix thoroughly.

5Add seasoned salt, pepper and cream of celery soup; mix well.

6Add onions; mix well.

7Add melted butter and quickly mix well.

8Place oven rack in middle position; preheat oven to 350º F.

9Scrape soup mixture into a large bowl (extra large is best) and, using a large spoon or bowl scraper, stir in 2 cups of cheddar cheese and mix well.

10Add the hash browns and mix until well combined.

Step 11 Direction Photo

11Scrape into prepared casserole and smooth down evenly.

12Evenly sprinkle with imitation bacon bits.

Step 13 Direction Photo

13Evenly distribute remaining cheese over all.

14Bake at 350º F for approximately 50 minutes.

15Remove from oven, sprinkle with chives and serve.

16Cover and refrigerate leftovers.

About this Recipe

Main Ingredient: Potatoes
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: For Kids