Vegetable Hash Brown Breakfast Casserole

Name: Vegetable Hash Brown Breakfast Casserole
Ingredients: 2 lbs hash browns (thawed and drained); 2 cups fresh spinach; 1/2 cup sweet onion (finely diced); 1/2 cup bell pepper (finely diced); 1/2 cup mushrooms (sliced); 1/2 cup fresh parsley (chopped); 8 ounces condensed cream of mushroom soup (gluten free); 1 tablespoon extra virgin olive oil; 1 teaspoon Black Pepper; 1/4 teaspoon Crushed Red Pepper Flakes (optional for some heat); 1 cup cheese (I used mozzarella); 1/2 cup gluten free bread crumbs