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Johnna’s Cheese-y Hashbrown Breakfast Casserole (dairy-free, gluten-free, vegan)
Cook Time
45
minutes
Author
Johnna
Ingredients
1
batch of The Gluten-Free Homemakers Condensed Cream Soup
1/2
cup
sauteed mushrooms
(add into soup above)
1
medium onion
, finely diced
1 6-
ounce
container plain non-dairy yogurt
(I use So Delicious cultured coconut milk yogurt)
1/2
cup
Earth Balance dairy substitute
, melted
2
cups
shredded Daiya cheese
, cheddar
32
ounces
frozen hashbrowns
, the cube style, not shreds
2
cups
gluten-free corn flake cereal
Instructions
Preheat oven to 350 degrees. Place a 9 x 13 baking dish nearby.
Make the soup according to the directions. Add in the sauteed mushrooms.
In the 9 x 13, pour in the soup, the diced onion, the yogurt, the melted Earth Balance and cheese shreds. Stir well to combine.
Next, add the hashbrowns. Stir will to combine the ingredients.
Once well combined, top with 2 cups of corn flakes.
Cover with foil and place in oven for 30 minutes.
At the end of 30 minutes, remove the foil and return to the oven for an additional 15 minutes.
Let sit for a few minutes before serving.