Farm Girl's Vegetable Hash

Gina Davis


I AM SO SORRY I DID NOT GET A PHOTO AFTER IT WAS BAKED!! I was running late for dinner and I truly just forgot lol So think of this nice and toasty brown with bubbly cheese!! YUMMMMYYYY!!! I came up with this years ago at the end of garden season and canning season as a way to use up extra veggies and my bunch loves it :)


☆☆☆☆☆ 0 votes

10 Min
35 Min


  • 1 bag(s)
    frozen vegetables (i use the pic sweet for soup)
  • 1/2 c
    mayo (i use duke's i always say a good mayo makes for a good start)
  • 1/2 c
    sour cream
  • 8 oz
    bag cheese shreds divided (your choice) i have found a store brand that is awesome foodlion mac and cheese mix!
  • ·
    crushed crackers of your choice to top with (i like town house club)
  • ·
    salt and pepper to taste

How to Make Farm Girl's Vegetable Hash


  1. Heat while still frozen in bag your frozen vegetables for 5 minutes in your microwave (Or cook on stove top for 5 minutes on high heat) you dont want them to cook just start releasing their water.
  2. Put vegetables in a casserole dish of your choice
  3. Add 1/2 cup mayo and 1/2 cup sour cream
  4. Add salt and pepper to taste.
  5. Add 1/2 of your shredded cheese and stir it all up until combined.
  6. Smooth out the top and top with remaining cheese and crushed crackers of your choice.
  7. Cover dish and let hang out while you Preheat oven to 400 degree.
  8. Bake at 400 degree for 30 minutes. Uncover and bake 10 more minutes or until cheese is getting good and bubbly. Remove from oven to cool.
  9. This does so good as a left over! Just preheat oven to 350 degree and heat for about 20 minutes. Or toss in microwave for about 5 minutes till hot through again :)

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