Mexi-Veggie Bake


Serves: 5
Total Calories: 131

Ingredients

1/2 (32-ounce) bag frozen shredded hash brown potato
1 (4-ounce) can diced green chili
1 19 ounce bag frozen broccoli/cauliflower mix with garlic herb dressing
1/2 1 pound block Kraft Velveeta Mild Mexican Cheese
1/4 stick butter

Directions:

Place hash browns and green chiles in greased 2-quart casserole dish. Thaw broccoli/cauliflower mix in microwave; add to hash brown mixture. Cut Velveeta into chunks; add to mixture along with pats of butter. Toss to distribute. Bake in 350° oven 20–25 minutes, until cheese is melted and mixture is bubbly.

Nutritional Facts:

Serves: 5
Total Calories: 131
Calories from Fat: 94

This Mexi-Veggie Bake recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.


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