Vegetarian Hash Brown Casserole
Indulge in the ultimate comfort food with this Vegetarian Hash Brown Casserole, a hearty and crowd-pleasing dish perfect for breakfast, brunch, or even dinner. This recipe combines crispy frozen hash browns, sautéed vegetables, and a rich, creamy cheese sauce made from vegetable broth, half-and-half, and sharp cheddar cheese. Enhanced with the savory notes of garlic, dried thyme, and black pepper, it's a symphony of flavors baked to golden perfection. Served warm and bubbling straight from the oven, this 9x13 inch casserole is easy to prepare and feeds up to eight, making it ideal for family gatherings or potlucks. Loaded with wholesome ingredients and customizable to your taste, this vegetarian casserole is sure to become a staple in your kitchen. Keywords: vegetarian hash brown casserole, cheesy hash brown recipe, vegetable casserole, comfort food recipe.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 32 ounces frozen hash browns
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 pieces garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups vegetable broth
- 1 cup half-and-half
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion, diced red and green bell peppers, and minced garlic. Sauté until the vegetables are tender, about 5-7 minutes. Set aside.
In a medium saucepan, melt the butter over medium heat.
Stir in the flour and cook, stirring constantly, for about 1-2 minutes until the mixture turns golden brown.
Gradually whisk in the vegetable broth and half-and-half until smooth.
Bring the mixture to a boil then reduce the heat and let it simmer until thickened, about 3-4 minutes.
Stir in the salt, black pepper, and thyme.
Remove the saucepan from the heat and stir in 1 1/2 cups of shredded cheddar cheese until melted and smooth.
In a large bowl, combine the hash browns, sautéed vegetables, cheese sauce, and sour cream. Mix well.
Transfer the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
Bake in the preheated oven for 35-40 minutes, or until bubbly and the top is golden brown.
Remove the casserole from the oven and let it rest for about 5 minutes before serving.
Nutrition Facts
Calories |
4805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.1 g | 448% | |
| Saturated Fat | 157.5 g | 788% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 8781 mg | 382% | |
| Total Carbohydrate | 320.1 g | 116% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 47.2 g | ||
| Protein | 139.7 g | 279% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 3500 mg | 269% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 5577 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
