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Cheesy Veggie-Potato Casserole
Cheesy Veggie-Potato Casserole

Cheesy Veggie-Potato Casserole

1 Review(s)
Cook Minutes 55 Min
Prep : 15 Min Cook: 40 Min
How easy is this cheesy potato casserole with broccoli and tomatoes? So easy you don't even have to peel the potatoes—thanks to frozen hash browns. What's not to love about this oven-baked casserole?
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup Cracker Barrel Shredded Old Cheddar Cheese, divided
2 cups frozen diced hashbrowns
1 can (19 fl oz/540 mL) kidney beans, rinsed
1/2 cup small broccoli florets
1/2 cup sliced zucchini
1/2 cup sliced fresh mushrooms
1 can (14 fl oz/398 mL) stewed tomatoes, undrained
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Step 1
Heat oven to 400°F.
Step 2
Reserve 1/2 cup cheese for later use. Combine hash browns and remaining cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
Step 3
Top with all remaining ingredients except reserved cheese; cover.
Step 4
Bake 40 min. Top with reserved cheese; bake, uncovered, 5 min. or until melted.
Kraft Kitchen Tips!
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Serving Suggestion
Serve this simple casserole with a mixed green salad tossed with your favourite Kraft Dressing.
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Special Extra
Garnish with 1 Tbsp. chopped fresh cilantro or parsley before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
200
Calories From Fat
0
% Daily Value
Total fat 6 g
9 %
Saturated fat 3.5 g
18 %
Cholesterol 15 mg
Sodium 370 mg
15 %
Total carbohydrate 27 g
9 %
Dietary fibre 7 g
28 %
Sugars 5 g
Protein 11 g
Vitamin A
8 %
Vitamin C
30 %
Calcium
15 %
Iron
15 %
Servings
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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