Step 1

Prep for the recipe: Heat the oven to 400°F.  While the oven is heating, spray a 3-quart baking dish (usually a 13x9x2-inch) with vegetable oil spray.

Step 2

Assemble the casserole: Break up any clumps in your shredded potatoes by squeezing the unopened bag or carefully banging it against the counter. Then, add them to a large mixing bowl with half of the vegan shredded cheese and the rest of the ingredients. Stir with a big wooden spoon until totally combined.

Step 3

Bake the casserole (covered): Spread the potato mixture in the baking dish, using the back of the wooden spoon to smooth out the top. Cover the dish tightly and bake for 30 minutes.

Step 4

Bake the casserole (uncovered): Then, remove the baking dish along with the cover and sprinkle with the remaining vegan cheddar. Bake, uncovered, for 30 minutes or until the potatoes are tender and the top is lightly browned.

Step 5

To serve: I like to let the hash brown casserole cool for anywhere between 5-15 minutes before serving to give it a little more time to set. Serve this casserole as a side for a holiday dinner or family brunch alongside a big tofu scramble and vegan ham!

Step 6

To store: Store leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to 6 weeks. We like to freeze our leftovers in our 1 or 2-cup Souper cubes for easy portioning!