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Colorful Veggie Casserole Recipe

Photo by: Taste of Home

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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

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12-16 Servings
Prep: 10 min. Bake: 1 hour

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

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.
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.

Nutrition Facts: 1 serving (1 cup) equals 176 calories, 8 g fat (4 g saturated fat), 21 mg cholesterol, 414 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.

Colorful Veggie Casserole published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p81

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