Veggie Mix Bake

Name: Veggie Mix Bake
Ingredients: 3 cups chicken broth; 12 medium onion, chopped; 3 slices bacon, fried and crumbled; 1 (20 ounce) package Simply Potatoes Shredded Hash Browns; 2 garlic cloves, minced; 2 cups carrots, peeled and diced; 2 cups zucchini, peeled and diced; 2 cups frozen whole kernel corn; 12 cup orzo pasta; 1 tablespoon ground cilantro; 1 teaspoon garlic powder; 12 cup toffee-coated sunflower seeds; 14 12 ounces cream of mushroom soup; 14 cup milk; 1 cup tomatoes, cut into bite-sized pieces; 1 cup shredded Mexican blend cheese

16 ingredients

14 steps

Ingredients

3 cups chicken broth
12 medium onion, chopped
3 slices bacon, fried and crumbled
1 (20 ounce) package Simply Potatoes Shredded Hash Browns
2 garlic cloves, minced
2 cups carrots, peeled and diced
2 cups zucchini, peeled and diced
2 cups frozen whole kernel corn
12 cup orzo pasta
1 tablespoon ground cilantro
1 teaspoon garlic powder
12 cup toffee-coated sunflower seeds
14 12 ounces cream of mushroom soup
14 cup milk
1 cup tomatoes, cut into bite-sized pieces
1 cup shredded Mexican blend cheese

Directions

1

Grease a 9.5 X 11 inch baking dish with olive or vegetable oil.
2

Set aside.
3

Preheat oven to 400 degrees F.
4

In a large saucepan over medium heat bring the chicken bouillon to a boil.
5

Add the bacon, Simply Potatoes Shredded Hashbrowns, chopped onion, minced garlic, carrots, zucchini, corn and orzo pasta.
6

Cook for about 10 minutes.
7

The vegetables and orzo will absorb most of the bouillon.
8

Add cilantro, garlic powder and sunflower seeds.
9

In a separate mixing bowl blend the mushroom soup and milk together.
10

Add the vegetable mixture and the tomatoes stirring just to blend.
11

Pour mixture into the prepared baking dish.
12

Top evenly with the Mexican blend cheese.
13

Bake for about 25 minutes.
14

Serves 12.