How easy is this cheesy potato casserole with broccoli and tomatoes? So easy you don't even have to peel the potatoes—thanks to frozen hash browns.
What You Need
Original recipe yields 6 servings
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup KRAFT Shredded Cheddar Cheese, divided
1 can (16 oz.) kidney beans, rinsed
1/2 cup small broccoli florets
1/2 cup sliced zucchini
1/2 cup sliced fresh mushrooms
1 can (14.5 oz.) stewed tomatoes, undrained
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Let's Make It
Heat oven to 400°F.
Combine potatoes and 1/2 cup cheese; spoon into 13x9-inch baking dish sprayed with cooking spray.
Top with remaining ingredients; cover.
Bake 40 min. Top with cheese; bake, uncovered, 5 min. or until melted.
Serve this simple casserole with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Garnish with 1 Tbsp. chopped fresh cilantro or parsley before baking.
Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* 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.