Vegetarian Hash Brown Casserole

4.7
(3)

This vegetarian hash brown casserole recipe is a simple and delicious vegetarian version of a hash brown casserole with pico de gallo salsa. It may be made ahead of time and refrigerated.

3
Prep Time:
10 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 15 mins
Servings:
10
Yield:
1 (9x13-inch) casserole
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Ingredients

Original recipe (1X) yields 10 servings

  • olive oil cooking spray

  • 1 (22.5 ounce) package frozen hash brown potatoes

  • 12 ounces shredded sharp Cheddar cheese

  • 12 ounces pico de gallo

  • 8 large eggs

  • 1 cup milk

  • ¼ teaspoon sea salt, or to taste

  • ¼ teaspoon ground black pepper, or to taste

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch glass casserole dish with cooking spray.

  2. Place hash browns in the prepared dish; sprinkle Cheddar cheese on top and pour pico de gallo over cheese.

  3. Whisk eggs and milk together in a bowl; pour over pico de gallo. Season with salt and black pepper. Cover dish with aluminum foil.

  4. Bake in the preheated oven for 1 hour. Remove foil; bake until top is golden brown, 5 to 10 minutes more.

Nutrition Facts (per serving)

270 Calories
20g Fat
14g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 270
% Daily Value *
Total Fat 20g 25%
Saturated Fat 10g 52%
Cholesterol 187mg 62%
Sodium 505mg 22%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 16g 31%
Vitamin C 6mg 7%
Calcium 300mg 23%
Iron 2mg 11%
Potassium 415mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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