Prep. Time: 10 minutes
Baking Time: 1 hour
Servings: 12 – 16
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 (10¾ ounces each) condensed cream of chicken soup, undiluted
• 1½ cups (6 ounces) shredded cheddar cheese, divided
• 1½ cups (6 ounces) shredded mozzarella cheese, divided
• 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• Paprika
Method:
- 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°F (176.7˚C) for 1 hour or until golden brown.
http://www.tasteofhome.com/recipes/colorful-veggie-casserole