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Loaded Hashbrown Casserole

A comforting, vegan-friendly dish that blends crispy hashbrowns with a creamy sauce and nutritious vegetables, perfect for meal prep or family gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 3 lbs Russet potatoes, peeled The base of the casserole, providing texture and heartiness.
  • 1 tsp Fine sea salt Essential for soaking and seasoning the potatoes.
  • 2 tbsp Olive oil Adds richness and helps with sautéing the vegetables.
  • 1 medium Yellow onion, diced Brings depth and sweetness to the dish when cooked.
  • 1 medium Red bell pepper, diced Offers a pop of color and adds a mild, sweet flavor.
  • 1 cup Corn kernels Provides sweetness and texture, balancing the dish.
  • 2 cups Baby spinach, chopped Adds a nutritious green element that wilts perfectly.
  • 2 cloves Garlic, minced Enhances the overall flavor with its aromatic punch.
  • 2 tbsp Vegan butter Creates a rich, creamy base for the sauce.
  • 1/4 cup All-purpose flour Thickens the sauce for a luxurious consistency.
  • 2 cups Unsweetened plant milk Necessary for creating a creamy texture.
  • 8 oz Vegan cream cheese Adds a tangy creaminess to the sauce.
  • 1/4 cup Nutritional yeast Provides a cheesy flavor without dairy.
  • 1 tbsp Dijon mustard Adds a hint of tang that enhances flavors.
  • 1/2 tsp Black pepper Brings a mild heat and depth of flavor.
  • 1 tsp Smoked paprika Infuses a subtle smokiness that complements the dish.
  • 1 cup Vegan shredded cheddar-style cheese Melts beautifully, adding to the creamy experience.
  • 1 cup Panko breadcrumbs Delivers an extra crispy topping when baked.
  • 1/4 cup Chopped parsley For a fresh, vibrant garnish.

Method
 

Preparation
  1. Shred the potatoes using a box grater or food processor.
  2. Soak the shredded potatoes in a large bowl of cold water with 1 tsp of salt for 10 minutes to remove excess starch.
  3. Drain and dry the potatoes, squeezing them very dry using a clean kitchen towel. Toss with remaining salt and olive oil and set aside.
Cooking
  1. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft.
  2. Stir in the diced red bell pepper and cook for another 3–4 minutes until tender.
  3. Add the corn and minced garlic, cooking for about 30 seconds until fragrant.
  4. Stir in the chopped baby spinach and cook briefly until just wilted. Remove from heat.
  5. In a saucepan, melt the vegan butter over medium heat. Whisk in the flour and cook for about 1 minute.
  6. Gradually whisk in the plant milk, stirring constantly until thickened. Lower heat and whisk in vegan cream cheese, nutritional yeast, Dijon mustard, salt, black pepper, and smoked paprika until smooth.
Assembly and Baking
  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
  2. In a large bowl, mix the shredded potatoes, cooked vegetables, and creamy sauce until evenly coated. Spread the mixture into the prepared dish.
  3. In a small bowl, mix vegan shredded cheese, panko breadcrumbs, and olive oil. Sprinkle over the casserole.
  4. Bake uncovered for 45–50 minutes until bubbling and golden on top. For extra crispiness, broil for 2–3 minutes at the end.
  5. Let the casserole rest for 10 minutes before slicing to allow it to set.

Notes

For extra creaminess, consider adding more vegan cream cheese or a dash of plant-based sour cream. Customize with seasonal vegetables. Can be meal prepped a day ahead and stored in the fridge before baking.