Thank goodness for dump-and-bake recipes to get you through humpday dinner. Simplicity can be delicious, and piping hot potatoes cooked into an herb infused tomato sauce are just plain good. I included some sauteed bell peppers, onions, and mushrooms which combined to have a ‘veggie pizza’ flavor. You can use any veggies you have on hand, fresh or frozen. Leftover anything could also be repurposed in here. I used leftover Corn and Potato Chowder. This would also be nice with some veggie italian sausage or meatballs cubed up.
You might notice that the frozen hashbrowns I used here are the cubed or ‘southern-style’. Thats just because thats what I had on hand, but I do think the regular shredded hashbrowns would be even better since they have more nooks and crannies for the sauce to wrap around.
Easy Italian Hashbrown Casserole
Prep Time: 5 mins
Cook Time: 1 hour
- 2 cups of sautéed vegetables (I used a mix of leftover onions, bell peppers, and mushrooms)
- 1 package frozen hashbrown potatoes
- 1 jar of spaghetti sauce
- 2 cups of leftover Corn & Potato Chowder
- 1 1/2 cups of dairy-free cheese
Preheat oven to 350F.
Oil casserole dish.
Combine all the ingredients expect the cheese, being sure the hashbrowns are evenly coated.
Spread evenly in casserole dish.
Cover with foil and bake 45 minutes.
Remove the foil and top with cheese. Bake an additional 15 minutes or until hot and bubbly throughout.