Cheesy Veggie Potato Casserole Recipes

CHEESY VEGGIE-POTATO CASSEROLE

Cheesy Veggie-Potato Casserole image

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.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 38 g, Fiber 7 g, Sugar 5 g, Protein 15 g

DICED POTATO CASSEROLE WITH VEGETABLES

Diced Potato Casserole with Vegetables image

You can use any kind of vegetables for this casserole, whatever you have in your fridge - zucchini, broccoli, tomatoes. Don't dice the vegetables too small, all the vegetables should be about the same size.

Provided by Toi

Categories Fruits and Vegetables Vegetables Squash

Time 52m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound potatoes, peeled and cubed
¼ cup butter, divided
1 onion, chopped
1 pound zucchini, cut into large chunks
1 teaspoon herbes de Provence
salt and ground black pepper to taste
1 tomato, cut into large chunks
1 ¼ cups grated Parmesan cheese
1 cup coarsely shredded Gruyere cheese
1 cup dry bread crumbs

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are almost tender, about 15 minutes. Drain in a colander.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Melt 2 tablespoons butter in a large skillet while potatoes are cooking and cook onion until soft and translucent, about 5 minutes. Add zucchini and cook until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper, stir, and cook for 1 more minute. Add drained potatoes and tomato and cook for 2 minutes.
Mix Parmesan cheese and Gruyere cheese in a bowl. Stir in half the cheese mixture into potato-vegetable mixture and transfer to the baking dish.
Melt remaining 2 tablespoons butter and mix with remaining cheese mixture and bread crumbs. Distribute evenly on top of potato-vegetable mixture in the baking dish.
Bake in the preheated oven until cheese is browned and crusty, 15 to 25 minutes.

Nutrition Facts : Calories 587.3 calories, Carbohydrate 50.9 g, Cholesterol 88.8 mg, Fat 31.2 g, Fiber 6.4 g, Protein 27.8 g, SaturatedFat 18.3 g, Sodium 833.5 mg, Sugar 8.3 g

CHEESY VEGETABLE CASSEROLE

Cheesy Vegetable Casserole image

Easy to make and good to eat! Sometimes I like this better with the broccoli cauliflower mixture than with the California blend.

Provided by Parsley

Categories Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 (1 lb) bags california-blend frozen vegetables, thawed, the broccoli cauliflower and carrot blend
1/2 cup chopped onion
1/4 cup butter, melted
3/4 cup reduced-fat sour cream
1/2 cup mayonnaise
1 1/2-2 cups shredded sharp cheddar cheese
1/2 cup crushed buttery cracker, Ritz
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

Preheat oven to 350°F
Grease a 1 1/2 - 2 quart casserole; set aside.
Drain off all water from thawed veggies.
Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
Mix everything well.
Pour mixture into the casserole dish.
Bake at 350°F for 30 minutes.

CHEESY POTATO CASSEROLE RECIPE BY TASTY

Cheesy Potato Casserole Recipe by Tasty image

This cheesy potato casserole is the perfect way to feed a family of picky eaters. With all of the components of beloved loaded potato skins (like bacon, sour cream, and cheese), it's practically impossible for anyone to dislike this casserole. It's make-ahead friendly, filling, and easily made vegetarian by omitting the bacon. If you're looking for the ultimate weeknight casserole, this is your recipe.

Provided by Hannah Williams

Categories Dinner

Time 1h5m

Yield 12 servings

Number Of Ingredients 8

Ingredients

6 russet potatoes
olive oil
salt, to taste
pepper, to taste
10 slices bacon, cooked and crumbled
3 cups sour cream
4 cups shredded cheddar cheese
fresh chive, for garnish

Steps:

Place potatoes on a baking sheet and poke holes in two sides with a fork.
Coat potatoes with olive oil, and sprinkle with salt and pepper.
Bake for at 425°F (220°C) for 45 minutes.
Remove potatoes from oven, and let cool. Chop into 1-inch (2 ½ cm) pieces.
Lay half of the potatoes on the bottom of a greased 9x13 inch (23x33 cm) baking dish.
Sprinkle on half of the bacon, spread half of the sour cream, and sprinkle on half of the cheese.
Repeat for a second layer.
Bake for 20 minutes at reduced temp of 350°F (180°C), or until cheese is golden brown and the edges start crisping up.
Sprinkle with chives.
Enjoy!

Nutrition Facts : Calories 396 calories, Carbohydrate 30 grams, Fat 24 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

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