Our Fresh Corn, Hashbrown & Zucchini Casserole takes advantage of the season's bounty. Full of farm-fresh flavour, this quick vegetable casserole is sure to be a family favourite.
What do I need ?
Original recipe yields 16 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.
2 cups Cracker Barrel Shredded Old Cheddar Cheese, divided
8 slices cooked bacon, crumbled, divided
1 pkg. (650 g) frozen shredded hashbrowns, thawed
1 cup Kraft Rancher's Choice Dressing
4 cups fresh corn kernels
2 zucchini, shredded
1 cup sour cream
4 green onions, chopped
1 tsp. coarse ground black pepper
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How do I make it ?
Heat oven 375ºF.
Reserve 1/2 cup cheese and 1/4 cup bacon for later use.
Combine remaining cheese and bacon with remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with reserved cheese and bacon.
Bake 40 to 45 min. or until heated through. Let stand 10 min. before serving.
Kraft Kitchen Tips!
This easy-to-make casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking in 375ºF oven 55 min. to 1 hour or until heated through.
Add 2 Tbsp. chopped fresh thyme leaves to vegetable mixture before spooning into baking dish and baking as directed.
You will need to use about 4 ears of corn to get the 4 cups corn kernels needed to prepare this delicious vegetable casserole.
Calories From Fat
% Daily Value
Total fat 16 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 290 mg
Total carbohydrate 16 g
Dietary fibre 2 g
Sugars 3 g
Protein 7 g
16 servings, 1/2 cup (125 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.