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Colorful Veggie Casserole

Total Time

Prep: 10 min. Bake: 1 hour


12-16 servings

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


  • 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 shredded cheddar cheese, divided
  • 1-1/2 cups shredded mozzarella cheese, divided
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • Paprika


  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.

Nutrition Facts

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

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