Vegetable Hash Brown Casserole Recipes

VEGETABLE HASH BROWN CASSEROLE

Steps:

• Preheat the oven at 350.
• Spray a 9x13 casserole with cooking spray. Spread out frozen hash browns and spray the top of the hash browns with cooking spray as well.
• Bake for 25 minutes.
• While the hash browns are baking, saute the pepper and onion in a little oil and season to taste. Add the ham during the last few minutes of cooking. Let cool.
• Whisk the eggs with the sour cream, milk, salt and pepper.
• Add the vegetables and ham mixture to the eggs with 1/3 of the cheese.
• Spread a 1/3 of the cheese over the hash browns.
• Pour the egg/vegetable/ham/cheese mixture on top.
• Spread the rest of the cheese on top of the casserole.
• Bake uncovered for 30 minutes.

VEGETARIAN BREAKFAST CASSEROLE WITH HASH BROWNS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
• Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
• Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
• When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
• Remove hash browns from the oven. Scoop veggie mixture on top.
• Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
• Return to the oven and bake until eggs are just set, 10 to 12 minutes.
• Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
• Slide a spatula around the edges and slice into 8 pieces. Serve hot.

SLOW-COOKER CHEESY HASH BROWN CASSEROLE

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
• In large bowl, stir onion mixture and remaining ingredients until well combined.
• Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.