Veggie Potato Bake
This Veggie Potato Bake is a great option that feeds a crowd. It's a filling way to use up vegetables in your refrigerator.
Calories per serving: 336kcal
Ingredients
- 1 32 oz (935.54 g) bag frozen southern hashed potatoes
- 10.5 oz (297.67 g) celery soup, canned
- 1 bunch (1 bunch ) asparagus tips
- 1 bunch (1 bunch) broccoli florets, steamed till just done
- 1 cup (96 g) mushrooms, sliced
- 1 (1) onion, chopped
- 2 cups (460 g) sour cream
- 1 1/2 cups (162 g) jack or swiss cheese, grated
- 1/2 cup (113.5 g) unsalted butter, melted
- 2 cups (56 g) Corn flakes
- 1 cup (100 g) Parmesan cheese, grated
Instructions
- Grate the cheese and set it aside.
- Let the potatoes completely thaw, and then put them on some paper towel to remove the moisture.
- Put the potatoes in a casserole pan. Add the chopped onion.
- Mix the sour cream, cheese, and soup together in a large bowl.
- Put the mixture on top of the potato mixture, and with your hands, mix the whole thing up. Flatten it without crushing it.
- Put the asparagus, mushrooms, and broccoli florets on top of that mixture, nicely.
- Carefully mix the corn flakes and Parmesan together, then carefully spread them on the casserole.
- Pour the melted butter on the bread crumb mixture.
- Bake for about 40 minutes or until the cheese has slightly browned and the casserole is bubbling. Let the casserole cool for about 10 minutes before serving.
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