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Colorful Veggie Casserole

 Colorful Veggie Casserole
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
12-16 ServingsPrep: 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

2 of 2

Colorful Veggie Casserole (continued)

Directions (continued)

  • until golden brown. Yield: 12-16 servings.
Nutritional 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.