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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ready, Set, Cook! Special Edition Contest Entry. This recipe was a spur of the moment prep for a covered dish dinner. I just used what I had on hand. Surprisingly everyone loved it and wanted the recipe. Ingredients:
3 cups chicken broth |
1/2 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 |
1/2 cup orzo pasta |
1 tablespoon ground cilantro |
1 teaspoon garlic powder |
1/2 cup toffee-coated sunflower seeds |
14 1/2 ounces cream of mushroom soup |
1/4 cup milk |
1 cup tomato, 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. Set aside. Preheat oven to 400 degrees F.
2. In a large saucepan over medium heat bring the chicken bouillon to a boil. Add the bacon, Simply Potatoes Shredded Hashbrowns, chopped onion, minced garlic, carrots, zucchini, corn and orzo pasta. Cook for about 10 minutes. The vegetables and orzo will absorb most of the bouillon. Add cilantro, garlic powder and sunflower seeds.
3. In a separate mixing bowl blend the mushroom soup and milk together.
4. Add the vegetable mixture and the tomatoes stirring just to blend. Pour mixture into the prepared baking dish. Top evenly with the Mexican blend cheese. Bake for about 25 minutes. Serves 12.
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