VEGGIE POTATO CASSEROLE

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Veggie Potato Casserole image

This is a recipe that I made up when I needed to use up my leftowver potatoes. The vegetables add enough flavor so you don't need extra seasonings.

Provided by Janice Haskamp

Categories     One Dish Meal

Time 1h20m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 11

4 cups shredded hash browns
1 can cream of celery soup
3/4 cup milk
1/2 cup water
1 small onion
1 can mushroom
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup sliced black olives
1/4 cup broccoli, cut in small pieces
1 cup shredded cheddar cheese

Steps:

  • shred potatoes and slice up vegetables.
  • Combine in 2 quart casserole dish.
  • Stir in cheese.
  • Bake in oven at 350 for about 1 hour stirring occasionally.

Nutrition Facts : Calories 427.3, Fat 23.4, SaturatedFat 7.3, Cholesterol 29.6, Sodium 801.4, Carbohydrate 44.7, Fiber 4.5, Sugar 3.6, Protein 10.5

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