Growing up, my mom would make this delicious, cheesy potato casserole to bring to family gatherings. It was always a hit because who doesn’t love the combination of cheese and potatoes coupled with the crunchy texture of the corn flakes topping? It’s practically irresistible. Over the years we found ways to make it better, such as using shredded potatoes instead of cubed, and adding a second can of cream soup. Almost 9 years being vegan now, and I finally tried to recreate this classic recipe. I’m happy to say it was a success! The only problem you may have, is finding a vegan cream soup to use. I veganized this and brought it to my family parties; it was well loved by all!
Any brand of shredded, frozen hash browns will do.
Tofutti sour cream is the best and most readily available.
The vegan cream soup might be hard to find, but this one was available at Whole Foods.
Any vegan cheddar shreds will do here. I get whatever is on sale at the time!
2 pounds frozen, shredded hash browns
1 container (12oz) vegan sour cream
24 ounces vegan cream soup (about 2/3 of this box, but if in doubt, use more for a creamier casserole.)
1 bag (8 oz) vegan cheddar cheese
6 tablespoons vegan butter, melted
Half a bag vegan corn flakes, crushed
Preheat oven to 350 degrees F. Spray a 9x 13 casserole dish with nonstick cooking spray and set aside.
Mix ingredients from hash browns to cheddar cheese together in a large bowl.
Pour mixture into greased casserole dish.
Drizzle melted butter over the mixture.
Cover the mixture with corn flakes, gently crushing them with your hands as you go. Continue until there’s a light layer over the entire pan.
Cover with foil and bake for 45 minutes. Carefully remove from oven and let cool enough to eat.
Serve as a delicious side dish and try not to eat the whole pan!