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:

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

Directions Step-By-Step

1
Gather and prep all ingredients.
2
Lightly butter or spray a 9"x13" casserole; set aside.
3
In a medium bowl, using a fork, beat cream cheese until light and fluffy.
4
Gradually add sour cream and mix thoroughly.
5
Add seasoned salt, pepper and cream of celery soup; mix well.
6
Add onions; mix well.
7
Add melted butter and quickly mix well.
8
Place oven rack in middle position; preheat oven to 350º F.
9
Scrape 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.
10
Add the hash browns and mix until well combined.
11
Scrape into prepared casserole and smooth down evenly.
12
Evenly sprinkle with imitation bacon bits.
13
Evenly distribute remaining cheese over all.
14
Bake at 350º F for approximately 50 minutes.
15
Remove from oven, sprinkle with chives and serve.
16
Cover and refrigerate leftovers.

About this Recipe

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