Hash Brown Casserole (aka Company Potatoes)

By Pooja Sanghavi

Mar, 3rd

620

Servings

8 persons

Cook Time

30 minutes

Ingredients

7 - 9

Ingredients

Olive oil spray
Cream of Mushroom Soup
¾ cup plain coconut yogurt
½ cup nutritional yeast
¾ cup sauerkraut
½ cup chopped yellow onion
One 20-ounce package frozen hash browns, thawed
3½ cups vegan cornflakes
4 tablespoons vegan butter

Instructions

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.

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