Cheesy Vegetable Casserole

I made a yummy soup for dinner and needed something for us, to eat, after the soup.   I would normally go to potatoes or pasta or possibly fish.  I was looking to use up some of my frozen vegetables so I did take a potato dish but altered it to share the starring role with spinach, corn and red pepper. 

It is interesting that the corn seemed to be the vegetable that stood out.  It added the most flavor to the mixture which surprised and pleased me.  I like corn more than spinach.  The spinach was more of the background.  The potatoes had onion mixed in them which added to the flavor.


Spray cooking oil

2 Idaho potatoes, peeled and chopped (You could use frozen hash browns.)

1 medium onion, chopped

1  1/2 cups frozen spinach

1 1/2 cups frozen corn

1/2 cup chopped red bell pepper

1 cup Egg Beaters or 4 eggs

1 cup shredded Cheddar Cheese

Preheat oven to 375° F. Spray bottom and sides of 1 1/2 quart casserole.

Press chopped potatoes and onions on bottom of casserole. Bake 10 minutes.

While potatoes are cooking, mix the remaining ingredients (except cheese) in a large bowl.  Pour on top of potatoes.

Return to oven and bake 30 to 35 minutes or until center is set.

Sprinkle with cheese. Bake 1 to 2 minutes or until cheese is melted.

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Brooklyn Hash Browns – Bobby Flay

Sometimes, I think, I could live on potatoes but I have gone through a pasta stage and more recently, a vegetable stage. Right now, potatoes are what call to me to cook them.  As a Brooklyn girl, how could I not make Bobby’s Brooklyn Hash Browns?

I have to confess, I failed with this recipe.  After all the ingredients are mixed together, the directions are to make rectangular patties and fry them.  There was nothing to hold them together and I could not make that work so I cooked them loose, like I normally make hash browns.  They were delicious but not as fancy as the rectangles.

Years ago, I bought frozen hash browns and loved them.  What is not to love?  As I started cooking more and making my own basics, it seemed weird to me, to buy the ready-made hash browns.  Sometime, I can be stubborn for no reason.   This is exactly like buying shredded cheese which I did for the longest  time, until I realized, I actually enjoy shredding cheese, if the amount is workable.  Now, I shred my own cheese but I keep a bag of shredded mozzarella and a bag of shredded cheddar, in the freezer………in case of an emergency.  They probably have been frozen longer than recommended.

Brooklyn Hash Browns  (adapted)                       

3 tablespoons butter

2 tablespoons canola oil

2 large onions, halved and thinly sliced

kosher salt and black pepper to taste

2 pounds Idaho potatoes, peeled and cut into 1 inch dice

2 teaspoons sweet paprika

1 tablespoons chopped chives


Heat half of oil and half of butter in medium skillet.

Add onions and cook, stirring occasionally, until golden brown and caramelized, about 40 minutes.  I walked away for a few minutes and some of mine burnt.

Cook potatoes in a medium saucepan in salted cold water.  Bring to a boil and cook until potatoes are almost tender.  (10 – 12 minutes)  Drain well.

Combine potatoes and onions in a bowl.  Add paprika and season with salt and pepper.

Here is what I did not succeed doing.  Divide the mixture into 8 portions, forming each into a half-inch rectangle.

Heat remaining oil and butter in a cast iron pan or a non stick skillet.  Cook rectangles on one side until golden brown (10 minutes) and then flip it over until bottoms are pale golden brown (2 minutes).

Serve two rectangles to each person.

*I added something to the mix.  I sliced two sausage and fried them and added them to the potatoes and this was a fabulous meal.


 Ms. enPlace

This is linked to Side Dish Saturday