INGREDIENTS

• 1 carton (4.2 oz.) Hungry Jack^® Cheesy Hashbrown Potatoes
• 1-1/3 cups Hungry Jack Mashed Potato Flakes
• 1 pound frozen mixed vegetables, peas & carrots, corn, mixed peppers, or favorite combination (about 3-1/2 cups), OR 2 cans (15 oz. each) vegetables, well drained
• 1 cup water
• 2/3 cup milk
• 1/4 cup diced onion
• 2 tablespoons butter
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• 1/3 cup reduced-fat sour cream (optional)
• 1 tablespoon vegetable or olive oil

INSTRUCTIONS

1. Heat oven to 425°F.
2. Refresh hashbrown potatoes according to package directions. Squeeze out any excess liquid from carton. Stir with a fork to blend seasonings.
3. Rinse frozen vegetables in a colander with hot water until thawed, about 30 seconds.
4. Combine potato flakes, water, milk, diced onion, butter, salt and pepper in a microwave-safe 9 x 9 or 8 x 8-inch casserole dish. Cover and microwave on HIGH for 3 minutes. Stir with a fork and mix in sour cream if desired.
5. Stir vegetables and 3/4 of the refreshed hashbrowns into mashed potatoes.
6. Add oil to the remaining hashbrowns in carton; mix well. Spread evenly over top of casserole and fluff lightly with a fork.
7. Bake 30-35 minutes until top is golden brown and casserole is heated through.

Stovetop Directions:

Follow steps 1-3. In step 4, heat water, butter, onion and salt to a boil in a medium saucepan. Stir in potato flakes, milk and sour cream (if desired). Add vegetables and 3/4 of the refreshed hashbrowns; stir to combine. Spread mixture in a 9 x 9 or 8 x 8-inch baking dish. Continue with steps 6 and 7.

Spicy Variation:

Add 1 can (4 oz.) diced green chiles and/or 1/4 teaspoon red pepper flakes.