Potato & Veggie Casserole

Name: Potato & Veggie Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 or more
Cuisine: American
Ingredients: 1/2 pkg tater tots, frozen; 2-3 medium green onions, diced; 2 c zucchini, shredded; 1 c 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 c pepper jack cheese, shredded (divided); 1/2 pkg cream cheese (8 oz package); 1 tsp garlic powder; 1 tsp onion powder; 1 Tbsp Italian seasoning blend; 1 c chicken stock, no salt; 1-2 pinch salt and pepper; 1 can(s) French fried onions; 1/2 pkg real bacon bits *optional*

By Dawn Whitted
@dawn01

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. They are a rich creamy side dish that can easily feed a crowd and goes with anything.

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

Rating:

★★★★★ 2 votes5

Comments:

10 Comments

Serves:

8 or more

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

Add to Grocery List

1/2 pkg

tater tots, frozen
2-3 medium

green onions, diced
2 c

zucchini, shredded
1 c

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 c

pepper jack cheese, shredded (divided)
1/2 pkg

cream cheese (8 oz package)
1 tsp

garlic powder
1 tsp

onion powder
1 Tbsp

Italian seasoning blend
1 c

chicken stock, no salt
1-2 pinch

salt and pepper
1 can(s)

French fried onions
1/2 pkg

real bacon bits *optional*

How to Make Potato & Veggie Casserole

Step-by-Step

Preheat oven to 300 degrees and coat a 9x13 casserole dish with non-stick cooking spray.
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*
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.
Drain green beans and spread evenly over veggies.
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!
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.
Add the herbs and spices into the soup mixture.
Pour evenly over the veggies & cheese.
Cover with foil & bake at 300 degrees for 35 min.
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.
Garnish with the green scallion onion and serve. This is amazing alongside any beef, chicken or pork. Delicious!