Fresh Corn, Hash Brown & Zucchini Casserole - Kraft Recipes Top
Comida Kraft
Recipe Box

Fresh Corn, Hash Brown & Zucchini Casserole

Prep Time
15
min.
Total Time
1
hr.
Servings

18 servings, 1/2 cup each

Easily feed a crowd with our Fresh Corn, Hash Brown & Zucchini Casserole. One hour is all you need for our Fresh Corn, Hash Brown & Zucchini Casserole.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 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.

Size Wise

Savor the flavor of this vegetable based side dish that can be included in a balanced diet on occasion.

Make Ahead

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.

Special Extra

Add 2 Tbsp. chopped fresh thyme leaves to vegetable mixture before spooning into baking dish and baking as directed.

Note

You will need to use about 4 ears of corn to get the 4 cups corn kernels needed to prepare this delicious vegetable casserole.

Servings

  • 18 servings, 1/2 cup each

Nutritional Information

Serving Size 18 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 200
Total fat 11g
Saturated fat 5g
Cholesterol 25mg
Sodium 250mg
Carbohydrate 18g
Sugars 4g
Protein 7g
% Daily Value
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

Rated 2 out of 5 by from A Waste of Ingredients I made this recipe this evening. I found the recipe awkward to follow. Zucchini comes in a variety of sizes! Specifying "2 zucchini" is too vague. Also, the instruction to simply "combine remaining cheese and bacon with other ingredients" is too vague, too. I had to empty the largest bowl in the house (a huge fruit bowl) to hold all of the ingredients. I thought it would be impossible to fully mix everything (especially the sour cream and ranch dressing), so I whisked the sour cream and dressing, plus the ground pepper, together first and put it aside. I then mixed the cheese with the hash browns until they were evenly mixed, and then continued mixing in one more ingredient at a time, mixing in the dressing last. The mixed casserole barely fit into my 13 x 9 pan. I thought the reserved 1/2 C of cheese was rather skimpy on the top, and I ended up using about a full cup. I baked the casserole in a fully pre-heated oven, at 375 degrees for the full 45 minutes, and let it sit the recommended 10 minutes. The texture of the baked casserole was disappointing. The potato shreds were not very tender, and the casserole was not not particularly creamy. The flavor was just "okay"...nothing like a stuffed baked potato, and nothing we'd particularly want to eat a second serving of. Stuck with that HUGE pan of casserole, I decided to bake it for another 30 minutes (at 350 this time) hoping the potato shreds would become more tender. They did not. The casserole wasn't any creamier, either. A waste of about $11 worth of ingredients. Oh, and there isn't any salt specified in the recipe. I expected that the salt in the bacon and the ranch dressing must be enough, but it definitely was NOT. I don't know where or how you'd mix in more salt, but that much potato and zucchini needed more!
Date published: 2017-05-18
Rated 5 out of 5 by from Something new and yummy I made this tonight and my family loved it. I made half the recipe and it was plenty for 5 people. I used canned corn and was generous with salt and pepper which I did not see listed in the recipe. Everything else was as listed on the recipe. I will definitely be making this again.
Date published: 2017-06-19
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