“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.”
READY IN:
40mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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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