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    Home » Recipes » Entreés

    Virtual Vegan Potluck: Hash Brown Casserole

    October 31, 2012 by keepinitkind 66 Comments

    It's that time again, folks!  What time, you ask?  Well, it's Virtual Vegan Potluck time, silly!

    virtual vegan potluck

    Created by the incredible Annie at An Unrefined Vegan, the Virtual Vegan Potluck is exactly what it sounds like.  It's a vegan potluck, consisting over over 100 bloggers, each sharing one dish virtually (online).  Last May's VVP was such a success that this 2nd round got it's own beautiful website and now Annie has Somer and Jason helping her manage the whole production!  By scrolling down to the bottom, you can either choose to go forward to the next dish, or go back to the dish before mine.  Or you can just start from the beginning!

    Hash Brown Casserole

    Today's vegan potluck appropriately falls on World Vegan Day.  In honor of this awesome holiday, I have chosen to veganize an old family favorite.  I should clarify that this is not one of my family's favorites, but actually from an old friend's family.  His mom would make this for every single holiday, all year round, and I would look forward to dinner at her house specifically because of her Hashbrown Casserole.

    Hash Brown Casserole

    The original version is packed with condensed cream of chicken soup, sour cream, butter, and of course, hash browns, then topped with crunchy corn flakes.  It sounds weird, but I cannot stress to you enough that it totally works.  Years ago, after my friend's mom gave me the recipe, I began making it regularly, adding a ton of cheese to it because it wasn't unhealthy enough as it was.  Then I became vegetarian and the cream of chicken soup became cream of mushroom soup.  Over a year after becoming vegan, I finally veganized this old favorite, by making my own vegan cream of mushroom soup (it's super thick, like the old condensed version!), my own vegan tofu sour cream, and replacing the cheese with none other than... sauerkraut!  I don't know why I never thought to add sauerkraut before, but  it is a little bit mind-blowing.  And for those of you that think eating sauerkraut and corn flakes in the same bite is weird, you're wrong.  It's crazy great.

    Hash Brown Casserole

    Once you try this, you will see why it is the quintessential potluck dish.  It's creamy, it's tangy, it's crunchy, it has hash browns (a reason in and of itself), and it's the dish that you hope will have a little leftover so that you can have dinner for the next couple days, but it will be  one of the first emptied dishes on the potluck buffet.  Oh, and it's perfect for dinner or breakfast, or in my best friend's case, midnight snacks.

    Hash Brown Casserole

    Without much further ado, here is the recipe that will be your new potluck go-to, the recipe that you will forever be known for.  No need to thank me.  A small round of applause will do just fine.

    Hash Brown Casserole

    Print
    Virtual Vegan Potluck: Hash Brown Casserole

    Yield: serves 12-14

    Virtual Vegan Potluck: Hash Brown Casserole

    Ingredients

      for the casserole
    • 1 recipe condensed cream of mushroom soup (see below)
    • 2 cups vegan sour cream (I doubled this recipe)
    • ½ cup sauerkraut, drained
    • ½ cup onion, chopped
    • 1 20-24oz package of frozen hash browns, thawed
    • 2 2/3 cups corn flakes
    • ¼ cup vegan butter
    • for the condensed cream of mushroom soup
    • 1 teaspoon olive oil
    • 1 ½ cups onion, chopped
    • 4 cups crimini mushrooms, sliced
    • 2 tablespoons Bragg Liquid Aminos
    • 1 teaspoon liquid smoke
    • 2 teaspoons dried thyme
    • 1 teaspoon dried sage
    • 1 teaspoon dried rosemary
    • 1 teaspoon garlic powder
    • 2 cups vegetable broth
    • 1 cup silken tofu, pureed
    • 1 tablespoon nutritional yeast
    • 1 teaspoon arrowroot or cornstarch (optional- it just adds a bit of thickness to the soup)
    • smoked salt (or regular salt) to taste
    • pepper to taste

    Instructions

      for the condensed cream of mushroom soup
    1. In a bowl, mix together the Bragg’s, liquid smoke, thyme, sage, rosemary, and garlic powder. Set aside.
    2. Heat the olive oil in a large shallow saucepan over medium heat for about 1 minute. Add the onion and sauté until translucent. Add the mushrooms and sauté until browned, about 10-12 minutes. Add the Bragg’s mixture and sauté for a couple minutes. Add the vegetable broth and bring to a boil. Once it is boiling, reduce the heat and let it simmer until the liquid has reduced by about half. Add the silken tofu and let simmer for about 3-5 minutes. Remove from heat. Use an immersion blender to pulse the mixture a few times, until thick and chunky. Stir in the nutritional yeast and arrowroot starch (if using). Season with smoked salt and pepper. Use immediately or chill until ready to use. Enjoy!
    3. for the casserole
    4. Preheat the oven to 350. Lightly spray a 9 x 13 baking dish with olive oil. Set aside.
    5. Mix all ingredients, except for the cornflakes and butter in a large bowl. Once thoroughly combined, pour into the prepared baking dish. Place in the oven and bake for 10 minutes.
    6. While the casserole is baking, prepare your cornflakes. Melt the butter over low heat. Add the cornflakes and stir until fully coated. Remove from heat.
    7. Once the casserole has cooked for 10 minutes, sprinkle the cornflakes over the top, spreading evenly. Return to the oven and bake for 25 minutes. Remove and serve warm. Enjoy!
    3.1

    Hash Brown Casserole
    Thank you for stopping by!  Be sure to check out what the talented and inspirational Gabby at The Veggie Nook made right before me and what the jaw-droppingly incredible Richa at Vegan Richa has in store next!  Happy Virtual Vegan Potluck and World Vegan Day!

    Photography by Chris Miller 

     

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    Reader Interactions

    Comments

    1. Somer

      October 31, 2012 at 9:13 pm

      Dude, in Utah this dish is called Funeral Potatoes, and it's served at pretty much every funeral I've ever been to, but in these versions it's also got buckets of cheese. It's like a cardiac arrest in a casserole! I love your version Kristy! Sauerkraut is a crazy/awesome addition!!1

      Reply
      • keepinitkind

        November 02, 2012 at 1:17 pm

        Funeral Potatoes! That sounds so sad! These are totally happy potatoes, an can be served pretty much anytime you want people to be happy. And healthy. 🙂

        Reply
    2. Richa`

      October 31, 2012 at 9:41 pm

      i cannot imagine all those flavors together.. than means i have to try it..
      the saucy hashbrowns topped with cornflakes sound like a perfect weekend indulgence..

      Reply
      • keepinitkind

        November 02, 2012 at 1:18 pm

        I know- it sounds sooooo weird, but it's sooooo good! I hope you like it! 🙂

        Reply
    3. Pennsyltucky Veggie

      November 01, 2012 at 3:01 am

      My mom is crazy for the Cracker Barrel restaurants version so I will have to try these out and make them for her! Thanks for veganizing a great standard!

      Reply
      • keepinitkind

        November 02, 2012 at 1:19 pm

        Thank you! I hope your mom likes it! 🙂

        Reply
    4. Becky @ veghotpot

      November 01, 2012 at 4:09 am

      I love the fact this has cornflakes on it!! I'm going to take your word for it and try it because it sounds amazing! I love hashbrowns nom nom

      Reply
      • keepinitkind

        November 02, 2012 at 1:19 pm

        THank you, Becky. Me too- hash browns are just so dang great! 🙂

        Reply
    5. Sarah S.

      November 01, 2012 at 6:34 am

      My husband is going to lose his mind over this! (Ok, I probably will, too! Ok, definitely!). This is similar to the casserole dish that his mom makes for every holiday, called Wyoming Spuds. The main difference is rice krispies on top instead of corn flakes, which I may have to switch to for his nostalgia sake 🙂 Eeee! So excited!

      Reply
      • keepinitkind

        November 02, 2012 at 1:20 pm

        Rice krispies! I think I'm going to need to try that! I hope you and your husband enjoy it! 🙂

        Reply
    6. Annie

      November 01, 2012 at 8:00 am

      Oh my gosh - you didn't! This looks so good and so BAD at the same time! Love it, Kristy! Thank you!

      Reply
      • keepinitkind

        November 02, 2012 at 1:21 pm

        Yup, I totally went THERE! 😉

        Reply
    7. CJ at Food Stories

      November 01, 2012 at 9:39 am

      Hey Kristy - Just making my way through the VVP & wanted to say hey 🙂

      Reply
      • keepinitkind

        November 02, 2012 at 1:21 pm

        Hey CJ!

        Reply
    8. Erika

      November 01, 2012 at 12:43 pm

      I've been in the cream of mushroom soup mood twice this week and made it with coconut milk both times. I'll have to give your recipe a try next time!

      Reply
      • keepinitkind

        November 02, 2012 at 1:24 pm

        I totally get that- I get that mood frequently as well! It's soooo good! If you want to eat my recipe as soup, you will want to add some water or vegetable broth to thin it out a bit- it is definitely a condensed version. 🙂

        Reply
    9. Shira

      November 01, 2012 at 12:50 pm

      Kristy! What a cool dish! I've honestly never heard of it before but adore every ingredient included - I am laughing as maybe I could get my little one to eat this as the corn flakes could trick her...(I doubt it hehe) - Happy VVP! Gorgeous photos!

      Reply
      • keepinitkind

        November 02, 2012 at 1:26 pm

        Thank you! It's strange- it seems that people are either well-aquainted with the dish or have never heard of it before. It's definitely one should get to know- It's so good! 🙂

        Reply
    10. Liz

      November 01, 2012 at 2:43 pm

      Yum! This looks amazing. Hash brown casserole is definitly something I've been looking for veganized for a while... thanks for posting this recipe!

      Reply
      • keepinitkind

        November 02, 2012 at 1:26 pm

        Thanks, Liz! I hope you enjoy it!

        Reply
    11. Kelly G.

      November 01, 2012 at 3:30 pm

      Wow, this sounds amazing! I also love that you provided a recipe for condensed mushroom soup, since vegan versions can be hard to find.

      Reply
      • keepinitkind

        November 02, 2012 at 1:27 pm

        Thanks, Kelly! That's exactly why I gave the recipe- it is so hard to find and I've found that they don't taste all that great either. This one worked perfectly!

        Reply
    12. Becky Striepe

      November 01, 2012 at 3:44 pm

      This looks great! I love that you went old school with corn flakes on top - total comfort food. 🙂

      Reply
      • keepinitkind

        November 02, 2012 at 1:28 pm

        Thank you, Becky! Sometimes there is nothing that can hit the spot the way old-school comfort food does, right? 🙂

        Reply
    13. Melissa

      November 01, 2012 at 3:57 pm

      Awesome! Hash browns, mushrooms and sauerkraut?! My husband is going to flip out over this recipe! Great addition to the potluck! 🙂

      Reply
      • keepinitkind

        November 02, 2012 at 1:30 pm

        Thank you! I hope your husband (and you, of course) likes it! 🙂

        Reply
    14. K-bobo @ Gormandize with A-dizzle & K-bobo

      November 01, 2012 at 4:15 pm

      You had me at sauerkraut! Sauerkraut makes every casserole better!

      To be honest this dish is SO weird that I probably have to try it.

      Reply
      • keepinitkind

        November 02, 2012 at 1:30 pm

        Thanks! I know it sounds so weird, but really is fantastic, especially for fellow sauerkraut lovers! 🙂

        Reply
    15. Brittany

      November 01, 2012 at 4:56 pm

      This meal looks extra hearty. I would probably eat the whole pan, YUM!

      Reply
      • keepinitkind

        November 02, 2012 at 1:31 pm

        Thank you, Brittany! That's a hard task- I know because I've tried. 😉

        Reply
    16. Reia@TheCrueltyFreeReview

      November 01, 2012 at 7:04 pm

      I love when people take family favorites and veganize them. You added some great twists!

      Reply
      • keepinitkind

        November 02, 2012 at 1:33 pm

        Thank you, Reia!

        Reply
    17. Tiffany

      November 01, 2012 at 8:05 pm

      Looks great! 🙂

      Reply
      • keepinitkind

        November 02, 2012 at 1:35 pm

        Thank you, Tiffany!

        Reply
    18. Starr @ The Misfit Baker

      November 01, 2012 at 9:43 pm

      When I was in my teens, I loved creating casseroles out of frozen hash browns, but this is way more inventive than I ever got! I can't wait to try out your dish!

      Reply
      • keepinitkind

        November 02, 2012 at 1:37 pm

        Thanks, Starr! What is it about hash brown casseroles?! There's just something about them... 🙂

        Reply
    19. Richgail @AstigVegan

      November 01, 2012 at 11:33 pm

      Ooo corn flakes! Wow this is very creative, but then again I'm not surprised, being an avid follower of yours 😉 Gotta love the texture, and I bet the flavors are right on too. I wana make this for the next get together with my friends. Happy World Vegan Day Kristy! 🙂

      Reply
      • keepinitkind

        November 02, 2012 at 1:39 pm

        Haha! Thanks, Richgail! 🙂

        Reply
    20. Caitlin

      November 02, 2012 at 3:46 am

      this actually sounds AMAZING!!! i am totally making this for thanksgiving. i'm now craving it's sauerkrauty goodness. i could go for this casserole right now, actually 😉

      Reply
      • keepinitkind

        November 02, 2012 at 1:39 pm

        Thank you, Cailtin! I could totally go for this casserole right about now too, now that you mention it...

        Reply
    21. Nicole

      November 02, 2012 at 4:20 am

      Really?

      REALLY?

      Well you know I'm going to have to try this now... It sounds insane, but also kinda good. Guess I'll find out soon enough. Fingers crossed that I'll be loving it.

      Thank you! 😀 Bless xx

      Reply
      • keepinitkind

        November 02, 2012 at 1:40 pm

        Thanks, Nicole! I sooo hope you enjoy it as much as we did! 🙂

        Reply
    22. Gabby @ the veggie nook

      November 02, 2012 at 4:38 am

      Oh wow Kristy, my jaw just dropped- how on earth did you think this up, and more importantly, how fast will I be able to assemble the ingredients and make this?? Amazing recipe 🙂

      Happy VVP!

      Reply
      • keepinitkind

        November 02, 2012 at 1:42 pm

        Thanks, Gabby! I'm giving you 1 hour to make this dish, starting... NOW! 😉

        Reply
    23. Cadry

      November 02, 2012 at 5:17 am

      Cornflakes and sauerkraut?! If it was anybody else, I'd have my doubts! 😉 Somehow I missed the original version of this dish growing up. I thought I'd had all of the meals that started with a condensed soup... They were quite a craze for a while!

      Reply
      • keepinitkind

        November 02, 2012 at 1:43 pm

        Haha! Thank you! I know, it sounds so weird, but I assure you, it is out of this world. Old-School Comfort Food at it's finest. 🙂

        Reply
    24. Galen

      November 02, 2012 at 7:04 am

      I've never had this dish before or even heard of it. I must confess the flavor combination scares me a little but I love hash browns. I think I'm going to have to take on the challenge of making this. Thanks for sharing.

      Reply
      • keepinitkind

        November 02, 2012 at 1:51 pm

        Thank you! I hope you like it. It does sound really crazy and bizarre, but I assure you, it totally works. 🙂

        Reply
    25. Barb@ThatWasVegan

      November 02, 2012 at 6:06 pm

      Hashbrowns and cornflakes? Umm yah, I'll have seconds please!!

      Reply
      • keepinitkind

        November 06, 2012 at 12:04 pm

        Comin' right up! 🙂

        Reply
    26. Nick

      November 03, 2012 at 5:34 am

      Seriously, I'm supper pumped to try this. I love those party potatoes from before we went vegan and this sounds like a wonderful alternative. Thanks for the recipe.

      Reply
      • keepinitkind

        November 06, 2012 at 12:06 pm

        Party potatoes! I love that name! I hope you guys like it! 🙂

        Reply
    27. Julie

      November 03, 2012 at 10:32 pm

      I must admit, the last time I had sauerkraut I was in middle school and the memories are not fond ones. That being said, I LOVE the rest of your ingredients and I am determined to give this recipe a try! Thanks for the inspiration! 🙂

      Reply
      • keepinitkind

        November 06, 2012 at 12:08 pm

        Thanks, Julie! The sauerkraut can easily be left out- no problem. It will still be great- Enjoy!

        Reply
    28. Veggie V! @ Veggie V's Vegan Adventure

      November 04, 2012 at 6:07 pm

      I've never cooked with sauerkraut. Well, except mixing it with with mashed potatoes. Very interesting!

      Reply
      • keepinitkind

        November 06, 2012 at 12:17 pm

        Ooooh! Sauerkraut in mashed potatoes?!?! I like your style! 🙂

        Reply
    29. Bex @ Vegan Sparkles

      November 04, 2012 at 11:54 pm

      haha, oh my WOW, I would never have even thought to combine all of these ingredients but now I am sooo curious! I have a friend who loves sauerkraut and I am totally going to make this and blow his mind! 🙂

      Reply
      • keepinitkind

        November 06, 2012 at 12:18 pm

        Thanks! This is a sauerkraut lover's dream, haha! 🙂

        Reply
    30. Heather

      November 05, 2012 at 12:02 pm

      WOW love the changes you made to make this vegan and a tad healthier! I can only say I have had this once....not sure where or when but I vaguely remember eating this at a friends house 🙂

      Reply
      • keepinitkind

        November 06, 2012 at 12:32 pm

        Thanks, Heather! It's such a popular dish and everyone has their own name for it- I've been loving hearing about others' histories with this dish. 🙂

        Reply
    31. Brandi @ TheHealthyFlavor

      November 10, 2012 at 1:42 am

      That is something I've never seen before but sounds outrageously delicious! Love cream of mushroom soup! Yummy! It's great to see all these dishes in VVP. I'm still making my way through!

      Reply
      • keepinitkind

        November 13, 2012 at 5:28 pm

        Thank you for stopping by, Brandi!

        Reply
    32. Faith

      January 02, 2014 at 5:30 pm

      I am gonna make this...but, how do you make the vegan sour cream???? Help!!!!

      Reply
      • keepinitkind

        January 02, 2014 at 5:34 pm

        Sorry about that- the link must've broke. I've updated it to send you to this recipe:

        Enjoy! 🙂

        Reply
    33. Diane

      June 27, 2014 at 7:03 am

      Hi! This looks FAB to ME, but my daughter on the other hand HATES sauerkraut. Is there anything I can substitute in it's place or even leave it out??? Thanks so much for your help!!! My daughter and husband absolutely LOVE this dish when it's served at holiday parties, but of course it's the regular full-of-dairy-and-fat version!!! 🙁

      Reply
      • keepinitkind

        June 27, 2014 at 1:04 pm

        Hi Dianne, you can absolutely leave the sauerkraut out! Enjoy! 🙂

        Reply

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