Hash brown and vegetable casserole

Total Time
1 hr 10 min
15 min
50 min
Casseroles are a staple of potluck gatherings and weeknight dinners, and this one is a delicious, vegetable-heavy option for both. Like many of the best casseroles, these vegetables are covered in a wonderful layer of shredded potatoes and richly flavored Parmesan cheese that get browned and bubbly in the oven. You can change up the vegetables in this meal and include whatever mix you’d like, such as broccoli florets, diced eggplant, sliced parsnips, and fresh or frozen corn kernels. Sprinkle the top with some additional chopped fresh thyme for a bit of added color and flavor to finish it off.


Cooking spray

1 spray(s)

Olive oil

2 tsp

Uncooked carrot(s)

2 medium, sliced

Uncooked cauliflower

2 cup(s), chopped

Uncooked onion(s)

1 medium, chopped

Uncooked bell pepper(s)

1 item(s), medium, red variety, chopped

All-purpose flour

2 Tbsp

Fat free reduced sodium vegetable broth

1 cup(s)

Canned cannellini beans

1 cup(s), rinsed and drained

Cremini mushroom(s)

½ pound(s), quartered

Fresh thyme

2 tsp, minced

Red-wine vinegar

2 Tbsp

Table salt

¼ tsp

Black pepper

¼ tsp

Frozen shredded hash brown potatoes

2 cup(s), unthawed

Grated Parmesan cheese

¼ cup(s)


  1. Preheat oven to 400°F. Spray shallow 2-quart baking dish with nonstick spray.
  2. Heat oil in large saucepan over medium heat. Add carrots, cauliflower, onion, and bell pepper. Cook, covered, stirring occasionally, until vegetables are softened, 8 minutes. Sprinkle vegetables with flour and stir to coat. Slowly add broth and cook, stirring constantly, until mixture comes to boil.
  3. Add beans, mushrooms, thyme, vinegar, salt, and pepper and return to boil. Reduce heat and simmer, covered, until mushrooms are tender, 3 minutes. Spoon into prepared baking dish. Top evenly with hash browns and sprinkle with Parmesan.
  4. Bake until bubbling, about 30 minutes. Let stand 5 minutes before serving.
  5. Per serving (about 1½ cups)