Hash brown and vegetable casserole
2
Points®
Total time: 1 hr 10 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Casseroles are a staple of potluck gatherings and weeknight dinners, and this one is a delicious, vegetable-heavy option for both. Like many of the best casseroles, these vegetables are covered in a wonderful layer of shredded potatoes and richly flavored Parmesan cheese that get browned and bubbly in the oven. You can change up the vegetables in this meal and include whatever mix you’d like, such as broccoli florets, diced eggplant, sliced parsnips, and fresh or frozen corn kernels. Sprinkle the top with some additional chopped fresh thyme for a bit of added color and flavor to finish it off.
Ingredients
Cooking spray
1 spray(s)
Olive oil
2 tsp
Carrots
2 medium, sliced
Cauliflower
2 cup(s), chopped, chopped
Uncooked onion
1 medium, chopped
Bell pepper
1 item(s), medium, red variety, chopped
All-purpose flour
2 Tbsp
Low sodium vegetable broth
1 cup(s)
Canned cannellini beans
1 cup(s), rinsed and drained
Cremini mushroom
½ pound(s), quartered
Fresh thyme
2 tsp, minced
Red wine vinegar
2 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp
Frozen shredded hash brown potatoes
2 cup(s), unthawed
Grated Parmesan cheese
¼ cup(s)
Instructions
1
Preheat oven to 400°F. Spray shallow 2-quart baking dish with nonstick spray.
2
Heat oil in large saucepan over medium heat. Add carrots, cauliflower, onion, and bell pepper. Cook, covered, stirring occasionally, until vegetables are softened, 8 minutes. Sprinkle vegetables with flour and stir to coat. Slowly add broth and cook, stirring constantly, until mixture comes to boil.
3
Add beans, mushrooms, thyme, vinegar, salt, and pepper and return to boil. Reduce heat and simmer, covered, until mushrooms are tender, 3 minutes. Spoon into prepared baking dish. Top evenly with hash browns and sprinkle with Parmesan.
4
Bake until bubbling, about 30 minutes. Let stand 5 minutes before serving.
5
Per serving (about 1½ cups)
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