Hash Brown Casserole (aka Company Potatoes)

Hash Brown Casserole (aka Company Potatoes) Recipe

Makes 6 to 8 | Prep Time: 25 minutes (not including time to make Cream of Mushroom Soup) | Cooking Time: 5 minutes | Inactive Time: 35 minutes | Category: Vegan Comfort Food


  • 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


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

2. In a large bowl, stir together the soup, yogurt, and nutritional yeast. Stir in the sauerkraut, onion, and hash browns.

Spread out the mixture in the prepared baking dish. Bake for 15 minutes.

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

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

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

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

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


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