veggie casserole recipe grown in idaho

Veggie Hash Brown Casserole

with Grown in Idaho® Thick Cut Hash Browns

Cooking Time
30 minutes

Servings
8-10

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.

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

Instructions

Directions

  1. Preheat oven to 375°F.

  2. Prepare hash browns according to package instructions.

  3. 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.

  4. Lay blanched broccoli and cauliflower and half of your cheese into a 9×13-inch casserole dish and top with cooked hash browns.

  5. Add a sprinkling of kosher salt and black pepper to taste. Then add the remaining half of grated cheese.

  6. Place into pre-heated oven and bake for 10-12 minutes until cheese is melted and bubbly. Serve and enjoy!