cheesy vegetarian hashbrowns casserole
This is the delicious vegetarian version of my bacon and cheddar hashbrowns casserole. Enjoy!
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yield
12 serving(s)
prep time
45 Min
cook time
50 Min
method
Bake
Ingredients For cheesy vegetarian hashbrowns casserole
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4 ozcream cheese, room temperature
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1/2 csour cream
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1 tspseasoned salt (such as lawry's)
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1/4 tspground black pepper
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1 cancream of celery soup (10 3/4 oz.)
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1/2 cchopped sweet onion
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1/4 csalted butter, melted (1/2 stick or 4 tablespoons)
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3 cextra-sharp cheddar cheese, divided into 2 c and 1 c
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2 lbfrozen shredded hash brown potatoes, thawed
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1/3 cimitation (soy) bacon bits
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1 1/2 Tbspminced fresh chives
How To Make cheesy vegetarian hashbrowns casserole
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1Gather and prep all ingredients.
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2Lightly butter or spray a 9"x13" casserole; set aside.
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3In a medium bowl, using a fork, beat cream cheese until light and fluffy.
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4Gradually add sour cream and mix thoroughly.
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5Add seasoned salt, pepper and cream of celery soup; mix well.
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6Add onions; mix well.
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7Add melted butter and quickly mix well.
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8Place oven rack in middle position; preheat oven to 350º F.
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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.
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10Add the hash browns and mix until well combined.
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11Scrape into prepared casserole and smooth down evenly.
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12Evenly sprinkle with imitation bacon bits.
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13Evenly distribute remaining cheese over all.
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14Bake at 350º F for approximately 50 minutes.
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15Remove from oven, sprinkle with chives and serve.
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16Cover and refrigerate leftovers.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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