Cheesy Veggie Potato Casserole Recipes

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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

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

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

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

CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

Full of veggies, cheddar cheese, and creamy soup, this Cheesy Vegetable Casserole is sure to be a family favorite!

Provided by Holly Nilsson

Categories     Casserole     Side Dish

Time 1h

Number Of Ingredients 7

½ pound Great Value Green Beans ((frozen))
½ pound frozen broccoli and cauliflower mixture
1 can Campbell's Cream of Mushroom Soup
½ teaspoon garlic powder
¼ cup milk (or water)
2 cups cheddar cheese (shredded, divided)
4 ounces French's Crispy Onions (divided)

Steps:

  • Preheat oven to 350°F.
  • Cook green beans and broccoli and cauliflower until tender crisp, per package directions.
  • In a medium sized bowl, mix green beans, broccoli and cauliflower, soup, garlic powder, milk, 1 ½ cups cheese, and half of the crispy onions. Pour into a casserole dish. Sprinkle remaining cheese on top.
  • Bake for 30 minutes. Top with remaining crispy onions and bake an additional 10 minutes.

Nutrition Facts : Calories 513 kcal, Carbohydrate 29 g, Protein 21 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 64 mg, Sodium 1164 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CHEESY VEGETABLE CASSEROLE



Cheesy Vegetable Casserole image

I am happy to share this 50-year-old Cheesy Vegetable Casserole recipe. It came from my mother-in-law, who taught me how to cook. It is one of my family's favorite dishes, yielding enough for a group or you can cut it in half to serve a few. -Irene Redick, Trenton, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium onion, chopped
5 tablespoons butter, divided
2 cups sliced fresh mushrooms
1 medium sweet red pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1 package (16 ounces) frozen corn, thawed
2 cups shredded Colby-Monterey Jack cheese
2 teaspoons brown sugar
1/2 cup dry bread crumbs
2 tablespoons minced fresh parsley

Steps:

  • Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter until tender. Add the mushrooms, red pepper, salt and pepper; cook and stir until vegetables are tender, 5 minutes. Add garlic; cook 1 minute longer., In a greased 2-qt. baking dish, layer half of the corn, mushroom mixture, cheese and brown sugar; repeat layers. , Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over casserole. , Bake, uncovered, until golden brown, 25-30 minutes.

Nutrition Facts : Calories 359 calories, Fat 22g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 624mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

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