potato and veggie casserole

Name: Potato & Veggie Casserole
Prep time: 15 min
Cook time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1/2 package(s) tater tots, frozen; 2-3 medium green onions, diced; 2 cup(s) zucchini, shredded; 1 cup(s) sliced button mushrooms (1/2 container); 2 medium celery, chopped; 1 can(s) green beans, French cut; 1 can(s) roasted garlic mushroom soup *or any condensed version will do*; 1 cup(s) pepper jack cheese, shredded (divided); 1/2 package(s) cream cheese (8 oz package); 1 teaspoon(s) garlic powder; 1 teaspoon(s) onion powder; 1 tablespoon(s) Italian seasoning blend; 1 cup(s) chicken stock, no salt; 1-2 pinch(es) salt and pepper; 1 can(s) French fried onions; 1/2 package(s) real bacon bits *optional*

(2 RATINGS)

873 Pinches 20 Photos

Dawn Whitted

Spearfish, SD

Updated on Jun 26, 2017

Potato Casserole, Cheesy Potatoes, Company Potatoes, Hashbrown Casserole, Heart Attack Potatoes are among the many names that these potatoes have been called. This is a pumped-up veggie version. It is a rich, creamy side dish that can easily feed a crowd and goes with anything.

Rate

Blue Ribbon Recipe

Creamy, cheesy, and full of so much flavor, this potato casserole is on a whole new level. Herbs and seasoning are the perfect complements to the potatoes and veggies. Italian seasoning is a bit unusual to add but packs a lot of flavor. The combination of vegetables, tater tots, soups, and cheese make this casserole a must-make.

— The Test Kitchen

prep time 15 Min

cook time 45 Min

method Bake

yield 8 or more

Ingredients

1/2 package tater tots, frozen
2-3 medium green onions, diced
2 cups zucchini, shredded
1 cup sliced button mushrooms (1/2 container)
2 medium celery, chopped
1 can green beans, French cut
1 can roasted garlic mushroom soup *or any condensed version will do*
1 cup pepper jack cheese, shredded (divided)
1/2 package cream cheese (8 oz package)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Italian seasoning blend
1 cup chicken stock, no salt
1-2 pinch salt and pepper
1 can French fried onions
1/2 package real bacon bits *optional*

How To Make potato and veggie casserole

Step 1

Preheat oven to 300 degrees and coat a 9x13 casserole dish with non-stick cooking spray.

Step 2

Cover the bottom of the casserole with tater tots and let soften slightly (I toss them in the microwave for 1 minute) then break them apart slightly with your fingers. *You may use frozen shredded hashbrowns if you like*
Step 3

Dice all veggies into uniform pieces and add to the top of the potatoes reserving 1 tbsp of the green part of the scallion onions to garnish.
Step 4

Drain green beans and spread evenly over veggies.
Step 5

Top the veggies with 1/2 small container of French fried onions and 1/2 of the shredded cheese. *Use any kind you like but my favorite is pepper jack or a spicy red pepper variety gives er a kick!
Step 6

In a smaller mixing bowl combine condensed soup and cream cheese. Microwave for 1-2 minutes just to get it warm so it easily stirs together. Slowly add the chicken stock mixing as you go. You want just enough stock to make it a thick gravy. *You may not use all of the stock use your judgment.
Step 7

Add the herbs and spices into the soup mixture.
Step 8

Pour evenly over the veggies & cheese.
Step 9

Cover with foil & bake at 300 degrees for 35 min.
Step 10

Remove casserole from oven and top with bacon bits, remaining shredded cheese & French fried onions. Bake uncovered for 10 min just to melt the cheese & crisp up the onions.
Step 11

Garnish with the green scallion onion and serve. This is amazing alongside any beef, chicken or pork. Delicious!
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