Colorful Veggie Casserole |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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When I retired from the U.S. Army s few years ago, I began tinkering in the kitchen and now work in there regularly. This casserole is chock-full of vegetables and flavor and couldn't be easier to prepare. Marion White, La Center, Washington Ingredients:
1 cup chopped green onions |
1 large carrot, shredded |
2 celery ribs, chopped |
1 small green pepper, chopped |
1 small sweet red pepper, chopped |
6 garlic cloves, minced |
2 tablespoons canola oil |
3 pounds frozen cubed hash brown potatoes, thawed |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1-1/2 cups (6 ounces) shredded mozzarella cheese, divided |
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes |
1 teaspoon salt |
paprika |
Directions:
1. In a large skillet, saute the onions, carrot, celery, peppers and garlic in oil until crisp-tender. Transfer to a large bowl; add the hash browns, soup, 1 cup cheddar cheese, 1 cup mozzarella cheese, parsley and salt.
2. Pour into a greased 3-qt. baking dish. Sprinkle with remaining cheeses and paprika. Bake, uncovered, at 350° for 1 hour or until golden brown. Yield: 12-16 servings.
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