Yield
Makes 10 to 12 servings

How to Make It

Step 1

Heat 1/2 cup butter in a 13- x 9-inch baking dish in a 350° oven 5 to 6 minutes or until melted.

Step 2

Spread hash browns over butter in dish; top with vegetables. Stir together soup and next 4 ingredients; spread over vegetables.

Step 3

Heat remaining 1/4 cup butter in a saucepan over low heat until melted.

Step 4

Stir together crushed cornflakes and 1/4 cup melted butter; sprinkle over casserole.

Step 5

Bake at 350° for 45 minutes.

Step 6

NOTE: For testing purposes only, we used Bird's Eye Frozen Broccoli, Green Beans, Pearl Onions, and Red Peppers for the frozen mixed vegetables.

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