Nutrition
Calories: 190kcal | Carbohydrates: 22.4g | Protein: 8.9g | Fat: 5.8g | Fiber: 4g
This is a holiday classic side; it works great for breakfast or dinner too! We've added silken tofu to this vegan hashbrown casserole for creaminess and some extra protein!
Servings
Ingredients
- 1/2 High Protein Sour Cream Recipe
- 1/2 High Protein Condensed Mushroom Soup Recipe
- 1 cup Vegan Shredded Cheddar Cheese
- 1 lb Frozen Hashbrowns
Instructions
- Thaw frozen hashbrowns (so they aren't in big frozen chunks).
- Pre-heat oven to 350 F (177 C).
- Make High Protein Condensed Mushroom Soup Recipe.
- Make High Protein Sour Cream Recipe.
- Mix together sour cream, mushroom soup, hashbrown and cheese.
- Spread out onto medium sized casserole dish.
- Cook for 40 - 45 minutes. I would recommend covering with aluminum so that the vegan cheese melts better.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Vegan Hashbrown Casserole
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