Hash Brown Casserole

Name: Hash Brown Casserole
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: ¾ cup olive oil spray; ½ cup Cream of Mushroom Soup; ¾ cup plain coconut yogurt (or soy yogurt; preferably unsweetened); ½ cup cnutritional yeast; one 20-ounce sauerkraut; 3½ cups chopped yellow onion; 4 tbsp. package frozen hash browns, thawed; vegan cornflakes (certified gluten-free if necessary); vegan butter (soy-free if necessary), melted

Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.

Cook1 h 5 min
Total1 h 5 min
Serves8
LevelEasy

Morning snack Dairy-Free Vegan Vegetarian American

Ingredients

¾ cup olive oil spray
½ cup Cream of Mushroom Soup
¾ cup plain coconut yogurt (or soy yogurt; preferably unsweetened)
½ cup cnutritional yeast
one 20-ounce sauerkraut
3½ cups chopped yellow onion
4 tbsp. package frozen hash browns, thawed
vegan cornflakes (certified gluten-free if necessary)
vegan butter (soy-free if necessary), melted

Preparation

Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.
In a large bowl, stir together the soup, yogurt, and nutritional yeast. Stir in the sauerkraut, onion, and hash browns. Spread out the mixture in the prepared baking dish. Bake for 15 minutes.
While the casserole is baking, combine the cornflakes and melted butter in a medium bowl. After the casserole has baked for 15 minutes, spread the cornflakes over the top and return to the oven. Bake for 15 minutes more, or until the casserole is bubbly and the cornflakes are crispy and golden. Remove from the oven and let rest for 5 minutes before serving. Leftovers will keep in an airtight container in the fridge for up to 4 days.