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Veggie Hash Brown Casserole

with Grown in Idaho^® Thick Cut Hash Browns

If you’ve got a little one that treats vegetables like a snake in the grass, this flavorful casserole is like recipe gold for pleasing picky eaters. Your choice of tasty Grown in Idaho^® spuds, like a blanket of Grown in Idaho^® Thick Cut Hash Browns, join bubbly cheese to hide a secrete stash of broccoli and cauliflower.

30 minutes

Serves 8-10

Ingredients

1 bag Grown in Idaho^® Thick Cut Hash Browns, 28 oz
1/2 c olive oil, as needed to cook the hash browns
Salt & pepper, to taste
8 oz broccoli, cut from stems
8 oz cauliflower, cut from stems
2 c water
4 oz cheddar or jack cheese, grated

Directions

Preheat oven to 375°F.
Prepare hash browns according to package instructions.
While potatoes are browning, heat 2 cups water and 1/2 tablespoon kosher salt in a large saucepan. Once the water comes to a boil, add cut broccoli and cauliflower and blanch for 3 minutes. Remove from water and set aside.
Lay blanched broccoli and cauliflower and half of your cheese into a 9×13-inch casserole dish and top with cooked hash browns.
Add a sprinkling of kosher salt and black pepper to taste. Then add the remaining half of grated cheese.
Place into pre-heated oven and bake for 10-12 minutes until cheese is melted and bubbly. Serve and enjoy!