Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)

Loaded Hashbrown Casserole

Name: Loaded Hashbrown Casserole
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6, 6 -8 servings
Cuisine: american
Ingredients: 2 1/2 pounds Russet potatoes (peeled, 1.15kg); 2 teaspoons fine sea salt (for soaking and seasoning - 10g); 3 tablespoons olive oil (45mL); 1 tablespoon olive oil (15mL); 1 medium yellow onion (finely diced); 1 medium red bell pepper (diced); 3/4 cup corn kernels (fresh or frozen, thawed – 110g); 2 cups baby spinach (roughly chopped, packed - 60g); 3 cloves garlic (minced); 3 tablespoons vegan butter (42g); 3 tablespoons all-purpose flour (24g); 1 3/4 cups unsweetened plant milk (soy or oat preferred – 420mL); 1/2 cup vegan cream cheese (120g); 1/4 cup nutritional yeast (15g); 1 teaspoon Dijon mustard (5g); 1 teaspoon fine sea salt (5g); 1/2 teaspoon freshly ground black pepper (1.5g); 1/2 teaspoon smoked paprika (1g); 1 cup vegan shredded cheddar-style cheese (110g); 3/4 cup panko breadcrumbs (30g); Chopped parsley (for serving)

NUTRITION · PER SERVING80M COOK

CAL 25%·PRO 26%

CARBS 57G45% OF CAL

7G FIBER43G OTHER7G TOTAL SUGAR

FAT 27G48% OF CAL

10G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan hashbrown casserole loaded with vegetables and topped with breadcrumbs. Crispy, creamy, and full of savory comfort food appeal.

mainamericancasserolevegetarian

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Ingredients

serves 6

2 1/2 pounds Russet potatoes (peeled, 1.15kg)
2 teaspoons fine sea salt (for soaking and seasoning - 10g)
3 tablespoons olive oil (45mL)
1 tablespoon olive oil (15mL)
1 medium yellow onion (finely diced)
1 medium red bell pepper (diced)
3/4 cup corn kernels (fresh or frozen, thawed – 110g)
2 cups baby spinach (roughly chopped, packed - 60g)
3 cloves garlic (minced)
3 tablespoons vegan butter (42g)
3 tablespoons all-purpose flour (24g)
1 3/4 cups unsweetened plant milk (soy or oat preferred – 420mL)
1/2 cup vegan cream cheese (120g)
1/4 cup nutritional yeast (15g)
1 teaspoon Dijon mustard (5g)
1 teaspoon fine sea salt (5g)
1/2 teaspoon freshly ground black pepper (1.5g)
1/2 teaspoon smoked paprika (1g)
1 cup vegan shredded cheddar-style cheese (110g)
3/4 cup panko breadcrumbs (30g)
Chopped parsley (for serving)

At a glance

PER SERVING · TIME 80M

CAL 25%·PRO 26%

CARBS 57G45% OF CAL

7G FIBER43G OTHER7G TOTAL SUGAR

FAT 27G48% OF CAL

10G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 35m
Cook: 45m
Sodium: 1240mg
Total sugar: 7g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1331mg
Calcium: 139mg
Iron: 3mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 35M
SODIUM: 1240MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Loaded Hashbrown Casserole

Nutrition & ingredients

Ingredients

At a glance