Vegetarian Hash Brown casserole made with sour cream, cream of mushroom soup, melted butter, and fresh sharp cheddar cheese. A decadent and crowd pleasing breakfast recipe!

This vegetarian hash brown casserole is one of my favorite special occasion dishes.

It’s one of our favorite breakfast casseroles, and uses frozen hash browns, just like our Hash Brown Egg Casserole recipe.

It’s complete comfort food, and every bite is absolutely delicious!

This is at the top of my husband’s favorite special breakfasts, and will most likely be a Father’s Day breakfast this year.

Hash Brown Egg Casserole

How to make hash brown casserole

Be sure to thaw your hash browns in the fridge overnight before you make this dish.

Step 1: add your garlic and onion to a skillet with a drizzle of olive oil, and cook until soft. This will help avoid crunchy onions in the finished dish, while still giving the casserole a great depth of flavor!

Step 2: In a large bowl, add your hash browns, cream of mushroom soup, cooked onion and garlic, sour cream, melted butter, salt, pepper, and one cup of freshly grated sharp cheddar.

Freshly grated cheese ALWAYS tastes better, so please don’t skip this step. The flavor is worth the extra few minutes grating a block of sharp cheddar.

Step 3: Once mixed together, transfer the hash brown casserole to a greased baking dish.

Top with the remaining sharp cheddar cheese.

Step 4: Bake the vegetarian hash brown casserole at 375 for 40 minutes or so, until nice and browned and bubbly.

Kids and adults alike will love this recipe!

Perfect for a family breakfast, potluck, or any special occasion!