COLORFUL VEGGIE CASSEROLE

Colorful Veggie Casserole image

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

Provided by Taste of Home

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 14

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 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

Steps:

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.

Nutrition Facts : Calories 176 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 414mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.