Hash Brown Casserole (aka Company Potatoes)

Hash Brown Casserole (aka Company Potatoes) Recipe

By Veegs

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 5 minutes


Olive oil spray

Cream of Mushroom Soup

¾ cup plain coconut yogurt (or soy yogurt; preferably unsweetened)

½ cup nutritional yeast

¾ cup sauerkraut

½ cup chopped yellow onion

One 20-ounce package frozen hash browns, thawed

3½ cups vegan cornflakes (certified gluten-free if necessary)

4 tablespoons vegan butter (soy-free if necessary), melted


1Preheat the oven to 350°F. Lightly spray a 9 × 13-inch baking dish with olive oil.

2In a large bowl, stir together the soup, yogurt, and nutritional yeast.

3Stir in the sauerkraut, onion, and hash browns. Spread out the mixture in the prepared baking dish.

4Bake for 15 minutes.

5While the casserole is baking, combine the cornflakes and melted butter in a medium bowl.

6After the casserole has baked for 15 minutes, spread the cornflakes over the top and return to the oven.

7Bake for 15 minutes more, or until the casserole is bubbly and the cornflakes are crispy and golden.

8Remove from the oven and let rest for 5 minutes before serving.

9Leftovers will keep in an airtight container in the fridge for up to 4 days.

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