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Potato Bake Casserole (Vegetarian)

Yes, it’s rich, but this is a great side dish. And our vegan version delivers less of the cholesterol and saturated fat than this dairy version.

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Servings
2/3 cup
Calories Cholesterol Sat Fat Carbs
347 59mg 14g 22g
Recipe Chef Pamela Kurp
Course Veggie Side Dishes
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 1/2 hours
Ingredients
  • 16 oz hashbrowns (plain) (cubed)
  • 15 oz cream of mushroom soup (canned)
  • 1 C sour cream (dairy)
  • 1/4 C butter (dairy) (melted)
  • 2 Tbsp yellow onions (minced)
  • 1/2 tsp salt
  • 1 C cheddar cheese (dairy) (shredded)
  • 2 Tbsp Parmesan cheese (dairy grated)
Course Veggie Side Dishes
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 1/2 hours
Ingredients
  • 16 oz hashbrowns (plain) (cubed)
  • 15 oz cream of mushroom soup (canned)
  • 1 C sour cream (dairy)
  • 1/4 C butter (dairy) (melted)
  • 2 Tbsp yellow onions (minced)
  • 1/2 tsp salt
  • 1 C cheddar cheese (dairy) (shredded)
  • 2 Tbsp Parmesan cheese (dairy grated)
Servings
2/3 cup
Calories Cholesterol Sat Fat Carbs
347 59mg 14g 22g
Recipe Chef Pamela Kurp
Instructions
  1. In an 8 x 8-inch (lightly greased) baking dish, combine all of the ingredients.
    In an 8 x 8-inch (lightly greased) baking dish, combine all of the ingredients.
  2. Sprinkle with the Parmesan cheese; bake at 350 degrees for 90 minutes or until the potatoes are tender.
    Sprinkle with the Parmesan cheese; bake at 350 degrees for 90 minutes or until the potatoes are tender.
Recipe Notes

Cover and store for up to one week in the refrigerator.

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