Hash Brown Casserole Recipe With Ground Chicken, Spinach & Mushrooms Is Nutritious & Delicious High Protein Recipes Casseroles Breakfast Dinner Gluten-free Chicken Recipes Low Sugar Recipes Meal Prep Recipes

Hash browns are not just for breakfast anymore. Hash brown casserole recipes are becoming more and more popular, and for good reason – they make for a versatile meal that can be served any time of day. This hash brown casserole recipe with ground chicken, spinach and mushrooms is nutritious and delicious.

The hearty egg casserole is comfort food you can feel good about. The high-protein recipe gets its protein from eggs, ground chicken and cheese (there's some heavy whipping cream, too). Check out the health benefits of protein. It's also packed with nutritious fresh vegetables like spinach, mushrooms and bell peppers. Check out the health benefits of spinach, the health benefits of mushrooms and the health benefits of bell peppers.

You can prepare this easy casserole the night before then simply pop it into the oven when you're ready to bake it up. It's a great meal-prep recipe because you can serve it as an on-the-go breakfast, as a work or school lunch, or even as simple dinners throughout the busy week.

Here are the gluten-free ingredients you'll need to make this nourishing hash brown casserole recipe: ground chicken, bell pepper, mushrooms, green onions (check out the health benefits of scallions), fresh spinach, eggs, heavy cream, Dijon mustard, shredded hash browns and shredded cheddar cheese. You start cooking on the stovetop then end up with a mouth-watering casserole coming out of the oven that will satisfy all.

Serve this scrumptious high-protein casserole all on its own, or with your favorite fruit or vegetable side dishes. It's special enough for holidays or other occasions, or any time you just want a comforting meal for family and friends. Nutritious and delicious!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour (ovens vary)
Total Time: 1 hour and 15 minutes
Servings: 9

Ingredients

• 1 pound ground chicken (or turkey)
• 1 teaspoon garlic powder
• 1 cup orange bell pepper, diced
• 8 ounces baby bella cremini mushrooms, sliced
• 6 green onions (scallions), chopped (green and white/light green parts separated)
• 6 ounces fresh spinach
• 10 medium eggs
• 1 1/4 cups heavy whipping cream
• 1 1/2 tablespoons Dijon mustard
• 24 - 30 ounces (1 package) shredded hash browns (thawed if frozen)
• 2 cups sharp cheddar cheese, shredded (divided)
• salt and pepper, to taste (I used about 1 teaspoon of each, total)

Here’s how to make it:

1. In a large skillet over medium-high heat, add the ground chicken. Break it up into small pieces and cook until evenly brown, about 5 to 7 minutes. Add the garlic powder and salt and pepper, to taste, if desired. Stir to combine. (Instead of ground chicken, you could use ground turkey.)
2. Add the bell pepper, mushrooms and the white and light green parts of the green onions. Stir to combine and cook until crisp-tender, about 3 minutes. Add the spinach and stir until wilted, about 1 minute. Set aside. (I used orange bell pepper, but you could use your favorite color bell pepper.)
3. In a large mixing bowl, add the eggs, heavy cream, Dijon mustard and half of the green parts of the green onions. Season with salt and pepper, to taste, if desired. Stir to combine.
4. Add the hash browns and 1 1/4 cups of the shredded cheddar cheese. Stir to combine.
5. Add the chicken/vegetable mixture and stir to combine.
6. Spread the mixture into a 13x9-inch baking dish that's been sprayed with cooking spray, ensuring that it's evenly distributed. (If planning to cook later or the next day, cover baking dish with aluminum foil and refrigerate until planning to bake it.)
7. Cover the pan with aluminum foil. Bake in an oven that's been preheated to 350 degrees F for about 45 to 50 minutes. Uncover the pan and top the casserole with the remaining 3/4 cup of shredded cheddar cheese.
8. Increase oven temperature to 400 degrees F and bake until set and golden brown, another 10 to 15 minutes. Allow casserole to cool for about 10 to 15 minutes.
    
9. Garnish with the remaining green parts of the green onion then serve. Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or oven.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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