Dairy Free Sausage and Hash Brown Casserole

Dairy Free Sausage and Hash Brown Casserole

I’ve got a tasty tasty recipe for you today. I decided I wanted to make a casserole because I’ve never done that before. So I researched casserole recipes. I decided to put together a breakfast casserole because eggs and sausage are delicious. I modeled my recipe after a Paula Dean’s Hash Brown Casserole. I swapped out several ingredients; including swapping out the butter for a gourmet culinary spread.  Making any recipe is easy. It is a matter of knowing what to swap what dairy alternatives to use and how they are going to change the flavor. I like to experiment so you don’t have to! I’m not sure how this would have tasted as a normal casserole; but it comes out really earthy and flavorful. The almond milk gives it a bit of a nutty flavor. So, here you go! Enjoy.


3 tablespoons Earth Balance Organic Sweet Cinnamon culinary spread

2 cups chopped onion, celery and green pepper mix

4 cups frozen shredded country-style hash browns

1 lb ground organic pork sausage

2 1/4 cups Silk Almond Milk, vanilla flavored

1 teaspoon sea salt

1/4 teaspoon black pepper

1/4 grated nutmeg

2 tablespoons Grey Poupon Country Dijon mustard

about 8 cups Italian bread, crusts removed and pulled into pieces

2 cups grated Daiya Cheddar shreds

2 cups grated Daiya Mozzarella shreds


Step 1: Preheat the oven to 350 degrees

Step 2: Melt the culinary spread in a large frying pan. Add the onion, celery and green pepper mix and sauté on medium low about 5 minutes.

Step 3: Add the hash browns and sauté until soft, about 5 minutes.

Step 4: In another frying pan, sauté the sausage. Once cooked through remove it from the pan.

Step 5: In a large mixing bowl, combine milk, eggs, salt, pepper, nutmeg and mustard. Whisk briskly to blend.

Step 6: Spray a deep 13 by 9 inch casserole dish with vegetable oil cooking spray.

Step 7: Spread the onions and hash browns evenly at the bottom of the greased dish. Place bread cubes evenly on top of hash browns. Distribute sausage over the bread. Pour the milk and egg mixture over the top. Add the Mozzarella and then the Cheddar. Save 2 tablespoons of the Cheddar.

Step 8: Bake for 45 – 50 minutes uncovered. It will be puffed and golden brown. 10 minutes before completion of baking add the remaining cheddar, so the cheddar is freshly melted.