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)
