Breakfast Sausage Hash Brown Casserole (Dairy, Gluten, Egg, Soy, and Nut Free)

A Creamy Classic You’ll Love
I’m excited to share this recipe because it’s creamy, cheesy, and very satisfying. You can make it vegan or meaty, depending on your preference. Best of all, it’s super easy. With just a few steps, you get a comforting hash-brown bake with minimal effort. I love it as a side dish, but if you add meat, it becomes a hearty main. Additionally, it’s allergen-friendly and even legume-free if needed. Consequently, it’s the kind of dish that brings people together. It tastes like a warm hug. Moreover, the combination of hash browns, creamy sauce, and cheese creates a texture that is soft yet rich. Every bite has a little crunch from the top layer and creamy goodness underneath. This recipe is perfect for brunch, lunch, or dinner. Therefore, you can even prepare it for special occasions or holidays. Because it’s flexible, you can swap ingredients based on what you have on hand. That’s what makes it so reliable in my kitchen.

A Bit of History You’ll Enjoy
You might wonder where this casserole comes from. Actually, it’s part of a long line of potato casseroles that Americans have loved for ages. Funeral potatoes—or hash brown casserole—are a cozy tradition in the Intermountain West and Midwest. They were popularized by the LDS community in Utah. For example, women often served them at after-funeral meals because they fed many people and were quick to make.(allrecipes.com) Even before that, the concept of hashed potatoes dates back to the 19th century. People in Minnesota wrote down versions of “brown hashed potatoes” in 1835.(tastingtable.com) Over time, the name transformed into the beloved “hash browns” we know today.(erinnudi.com) Therefore, this casserole is a modern twist on a very old potato tradition, which makes it feel extra meaningful when I serve it to friends and family.

Ingredients and Substitutions
Here’s everything you need for this creamy hash brown bake: cooked pork sausage or cubed rotisserie chicken (leave out if vegan), onion, cooked bacon (optional), frozen shredded hash browns, salt, garlic powder, onion powder, black pepper, condensed cream of potato soup, non-dairy sour cream or yogurt, shredded cheese (vegan or regular) divided, and vegan Parmesan. You can also swap ingredients easily. For instance, use any meat, plant-based cheese, or yogurt if you prefer. If you’re vegan, skip bacon and sausage, and use non-dairy cheeses.

Step-by-Step Instructions
First, preheat your oven to 400°F. Then, lightly grease a 9×9-inch baking dish. Next, mix the meat (if using), half the bacon, thawed hash browns, onion, seasonings, condensed soup, and sour cream or yogurt with one cup of shredded cheese. Stir until everything is evenly coated. Afterward, sprinkle the remaining bacon, one cup cheese, and Parmesan on top. Finally, bake for 40–42 minutes, until golden brown and bubbly. Let it rest for a few minutes before serving. This allows the casserole to set slightly and makes it easier to cut. Consequently, each slice maintains its shape while remaining creamy. You can also sprinkle fresh herbs on top for a pop of color and flavor.

FAQ
Can I make this ahead? Yes, assemble it the night before and bake when ready. Can I freeze it? Definitely. Freeze unbaked and bake from frozen, adding extra time. What if I don’t have hash browns? Use diced fresh potatoes or tater tots. Can I make it gluten-free? Ensure the condensed soup is gluten-free. How do I make it vegan? Skip the meat and bacon, and use non-dairy yogurt, sour cream, and cheeses. Can I use fresh potatoes? Grate them and squeeze out excess moisture. Bake longer if necessary.

This hash-brown casserole is flexible, comforting, and perfect for family meals. Furthermore, it accommodates most diets with simple swaps. Serve it at brunch, lunch, or dinner, and enjoy the creamy, cheesy goodness with every bite.

Print

1. 1 lb cooked pork sausage, OR 1 rotisserie chicken, cubed (leave out if vegan)
2. 1 small onion
3. 1 pound cooked bacon, diced & divided (leave out if vegan)
4. 1 package (20 ounces) frozen shredded hash browns, thawed
5. 1 tsp salt
6. 1/2 tsp garlic
7. 1/2 tsp onion powder
8. 1/4 tsp pepper
9. 10oz of homemade condensed cream of potato soup *See notes
10. 2 cups non dairy sour cream, OR 2 cups non dairy yogurt of choice (use this one if pea protein is an issue)
11. 2 cups shredded cheddar Daiya cheese, OR homemade oat cheese, divided
12. 1/4 cup grated vegan Parmesan cheese

Directions

1. Preheat oven to 400.
2. Mix the sausage or chicken, half of the bacon, hash brown shreds, seasonings, condensed soup, sour cream, and 1 cup of the non dairy cheese together in a lightly oiled 9×9 baking dish.
3. Sprinkle the remaining bacon, 1 cup of non dairy cheese, and grated parm cheese on top, as garnish.
4. Bake 40-42 mins till top is golden brown & hash-browns are soft.

Notes:

*The condensed soup only takes a few mins to make. You can make it while the bacon is cooking, unless you already have it pre-made and ready to use.