Prep Time: 20 mins Cook Time: 40-50 mins Total Time: 60-70 mins Yield: 6-10 servings
Use up your leftover Easter ham to make this Easter Hashbrown Casserole that’s packed with flavor. This casserole is an eggless casserole and features bacon, ham, hashbrowns, broccoli and dairy free cheddar cheese. Great for breakfast or brunch and makes enough to serve the entire family!
Easter is right around the corner and that means ham and all the Easter sides are filling up the grocery store aisles. Ham is by far my favorite holiday meat. You can’t go wrong with ham and homemade mashed potatoes like these Ultra Creamy and Delicious Mashed Potatoes (one of the biggest hits on this blog!).
What is your favorite dish at Easter? Comment down below!
As most of you know, my family is Italian and we have some big eaters in my family- myself included. We always try to find the biggest ham so that there is plenty to go around, and hopefully have some leftovers! You can’t go wrong with plain leftovers, but want to up your game? Try this easy Hashbrown Casserole! Trust me, you won’t go back.
It’s a fun and new way to use up your leftover ham, whether it’s just for your family, or extended family that is in town for the holiday.
This casserole is entirely gluten, dairy and egg free. BUTTT, if you do not have allergies or intolerances within the family, you can use eggs and regular sour cream to whip up this Hashbrown Casserole. Just follow the recipe below and sub regular sour cream and regular cheddar cheese, the same amount called for in the recipe. You can also scramble eggs and combine with everything and bake it for a more “normal” casserole texture.
This Easter Hashbrown Casserole is not lacking in anyyyy flavor whatsoever. When we cook the bacon up, we reserve about 1-2 Tablespoons of bacon grease and sauté the onion and celery in that. It adds so much flavor to the overall casserole without leaving you feeling greasy and gross. If you don’t want to use the bacon grease, feel free to sauté in your favorite oil such as EVOO or coconut oil.
Want some more Easter ideas?
Check out these Ultra Creamy and Delicious Dairy Free Mashed Potatoes! So creamy and packed with flavor that everyone will love, dairy free or not! Check out these dessert recipes to make that will wow the whole family!
Ingredients in this Easter Hashbrown Casserole:
Hashbrowns- you can use fresh or frozen. If using frozen, make sure they are thawed, and then soak up and pat any excess water.
Onion- you can use yellow or sweet onions here.
Celery- provides great flavor and even has health benefits too!
Ham- use your leftover Easter ham here! If you don’t have any leftovers, or are making this during a different time of year (highly recommend for all year round), then you can dice up a ham steak.
Bacon- if you are gluten free, make sure you’re bacon is labeled gluten free. This also goes for the ham as well! Even if it doesn’t say it in the ingredients, it could be used in processing the bacon as an anti-sticking agent.
Broccoli- you can use fresh or frozen. Make sure your broccoli is fully cooked before adding it into the casserole. If frozen, make sure that all water has been drained after it has been cooked.
Dairy Free Sour Cream- I have used both Tofutti and Forager Project dairy free sour cream in this recipe. I really liked both. The Tofutti is thicker than the Forager Project (which is more like the consistency of regular dairy filled sour cream). To compensate for this, I mixed about 1/3 cup of non-dairy milk into the Tofutti sour cream to make it more of the right consistency.
Dairy Free Cheddar Cheese– you know I swear by Good Planet’s cheese’s and their Plant Based Cheddar Cheese did not disappoint in this recipe! So good! The crunchy and creamy in this recipe complements each other so well and it’s in every bite!
Buck’s Zestier Bar-b-que Seasoning– now this is the second key ingredient in this recipe (although the reserved bacon grease and this spice are practically tied for first). It’s the missing flavor that brings it all together. Trust me on this. It complements all the flavors so so well. It’s local to my area but you can get it on Amazon here! Their seasonings are pretty famous around here, and for a good reason! They go with practically any dish and add a punch of flavor to anything they’re added to. I love using their seasoning on potatoes, burgers, chicken…really anything!
Spices- to go with the Buck’s seasoning, I used salt, pepper and paprika. Feel free to play around with spices because the options are limitless! If you want to kick up the heat a bit, add some cayenne pepper!
Tools needed to make this Easter Hashbrown Casserole:
- Measuring spoons
- Measuring cups
- Kitchen knife
- Cutting board – I really love these cutting boards. They’re sturdy yet flexible, and they don’t stain or retain odors.
- Frying pan
- Tongs or fork to flip the bacon and remove it- be careful if using metal tongs on your frying pan so you don’t scratch it! I use little silicone ones which are great since they don’t scrape and can hold up to high heat.
- Spatula
- Large glass bowl
- 9×13 rectangular pan – I used ceramic for this recipe.
How to make this Hashbrown Casserole:
Cook, dice and chop: Start by cooking the bacon in a frying pan over medium heat, flipping halfway through. While the bacon is cooking, dice the onion, celery and ham and set aside. Once the bacon is done, reserve 1-2 Tablespoons of bacon grease in the frying pan. Use a paper towel to soak up the excess grease on the bacon. Break the bacon into bacon pieces and set aside (I use a knife or kitchen scissors for this).
Sauté: Sauté the onion and celery in the bacon grease until tender and the onions are translucent.
Combine the casserole ingredients: In a large bowl, place all of the casserole ingredients in the bowl and stir together until everything is thoroughly mixed and the sour cream and spices coat all the ingredients.
Transfer and bake: Grease a 9×13 pan and transfer the casserole to the dish, patting down and spreading the casserole to create an even layer. Bake in the oven according to the directions in the recipe card below.
How to use up your leftover Easter ham in this delicious Easter Hashbrown Casserole:
How to store any leftover Easter Hashbrown Casserole:
This Hashbrown Casserole is best served warm and straight out of the oven, but it can also be covered and stored in the refrigerator for up to 3 days. It is best reheated in the oven.
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Easter Hashbrown Casserole (Gluten, Dairy and Egg Free)
Course: Breakfast, Meals6-10
servings20
minutes40
minutes1
hourUse up your leftover Easter ham to make this Easter Hashbrown Casserole that’s packed with flavor. This casserole is an eggless casserole and features bacon, ham, hashbrowns, broccoli and dairy free cheddar cheese. Great for breakfast or brunch and makes enough to serve the entire family!
Ingredients
5 slices of bacon, chopped
1 cup onion (about 1 medium sized onion), diced
1 cup celery (about 2 stocks), diced
30 oz hashbrowns (about 6 cups), frozen or fresh
2 cups leftover Easter ham or ham steak
2 cups broccoli, cooked and roughly chopped
12 oz dairy free sour cream*
1 teaspoon Buck’s Zestier Bar-b-que Seasoning
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
Directions
- Preheat the oven to 350 degrees.
- Cook the bacon in a frying pan over medium heat, flipping halfway through.
- While the bacon is cooking, dice the onion, celery and ham and set aside.
- Once the bacon is done, reserve 1-2 Tablespoons of bacon grease in the frying pan. Use a paper towel to soak up the excess grease on the bacon. Break the bacon into bacon pieces and set aside (I use a knife or kitchen scissors for this).
- Sauté the onion and celery in the bacon grease until tender and the onions are translucent.
- In a large bowl, place all of the casserole ingredients in the bowl and stir together until everything is thoroughly mixed and the sour cream and spices coat all the ingredients.
- Grease a 9×13 pan and transfer the casserole to the dish, patting down and spreading the casserole to create an even layer.
- Bake in the oven for 40-50 until the edges and tops are golden brown. Enjoy!
Recipe Video
Notes
- Storing options: This casserole can be covered and stored in the refrigerator for up to 3 days. Best way to reheat it is in the oven.
- *See above for my favorite dairy free sour cream and my tips for it.
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