Easy “Cheesy” No Oil Hash Brown Casserole

  • Author: Kathy Carmichael



  • 1 bag Simply Potatoes Shredded Hash Browns or you can use frozen ones or fresh grated ones (whichever you prefer)
  • 1 large white onion, diced
  • 1 large shallot, diced
  • 2 cloves garlic, minced

‘Cheese Sauce’ Ingredients: 

  • 3 small Idaho potatoes, washed, scrubbed, skin left on
  • 3 large carrots
  • 1/2 cup nutritional yeast
  • 1 Tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon paprika
  • 1 cup vegetable broth
  • 1 Tablespoon Tamari, liquid aminos or soy sauce
  • 1 Jalapeno; seeded and cut
  • 1 Tablespoon hot sauce (I used Chalupa)
  • 1/2 cup water
  • 1 teaspoon liquid smoke


Make the “Cheese” Sauce First 

Make the cheese sauce first, or make ahead of time. This recipe makes about 4 cups of cheese sauce, and you only need 2 cups for this recipe.

  • Wash and cut carrots and potatoes into quarters (leave skin on)
  • Put into a pot and bring water to a boil; reduce heat to medium and boil for 30 minutes
  • Drain potatoes and carrots
  • Add all other cheese ingredients to a high speed blender
  • Add potatoes and carrots to the blender, and blender until smooth
  • You may need to add more veggie broth if too thick (this will depend on the size carrots/potatoes you used)

While the ‘cheese’ sauce is blending, sauté the shallot, garlic and onion until translucent

  • Put 20 ounce bag of Simple Potatoes Shredded Hash Browns in a large bowl
  • Add onion/shallot/garlic
  • Add 2 cups of cheese sauce
  • Mix with a spoon so all the potatoes are coated with ‘cheese’ sauce

Pre-heat oven to 350 degrees

  • Spread in a 8 X 8 pan; I used a silicone pan to avoid sticking (I also like it because the pan cooks them crispy is the corners with that yummy “burnt” cheese corners…if you know what I mean