Chicken Hash Brown Casserole With Vegetables

A hearty dinner meal, this chicken hash brown casserole is a quicker, healthier, mouthwatering twist on the traditional lasagna recipe!

Hash Brown Lasagna

Can you imagine layers and layers of cheesy, meaty, full of hearty veggies, lip smacking tastiness? Cause that’s exactly what this super easy, super quick, super yummy chicken hash brown casserole is! Perfect dinner idea for busy families, this chicken hash brown recipe is a total crowd pleaser, even picky kids!

I know that because I have the pickiest little munchkin ever! It took a while to get her to take the first bite of this baked hash brown recipe, but then I had a hard time making her to stop. She never ate so much and in such a short time, she basically gulped down a big chunk in minutes. All while showering me with compliments! And she always complains about food so that’s a huuuge deal for me!

I love lasagna but it seems that it takes me forever to make one. So I thought of a little twist and used hash browns instead of lasagna sheets.

I also wanted to make it healthier so I added tons of veggies, I used chicken breast meat and just a little bit of oil. Also my chicken hash brown casserole is made with mozzarella instead of Parmesan and I added garlic for an extra dose of healthy and yummy.

I imagined all of this goodness will need some sort of a binder so I added a  few eggs in my chicken hash brown, mixed with chopped dill to give this lasagna extra flavor. All of these make this recipe an easy, filling, nutritious dinner that tastes just like a slice of heaven and keeps the whole family happy!

Chicken Hash Brown Casserole

Ingredients:

• 7 cups Hash Browns
• 1/4 cup Vegetable Oil
• 1 Onion, finely chopped
• 3 green onions, chopped
• 1 pound ground chicken breast
• 4 cups frozen mixed vegetables
• 1 large red bell pepper
• 2 cups tomato sauce
• 2 cups mozzarella cheese, grated
• 3 cloves garlic, smashed
• 6 eggs, beaten
• 1 cup skim milk
• bunch of dill, chopped
• salt and pepper to taste

Directions:

• Grease a 10″ square baking or casserole dish.
• Preheat oven to 350 F.
• Heat oil in a large skillet over medium heat. Add onion, green onion, garlic and hash browns. Cook about 5-7 minutes or until golden brown. Remove mixture and set aside.
• Brown the meat in a skillet.
• Add all vegetables, cook for 2 minutes then add the tomato sauce. Cook over medium heat, stirring, for about 3-5 minutes.
• Add salt and pepper to taste.
• Beat the eggs, add milk then add the chopped dill and a pinch of salt.
• Layer, in order, the following: half the potatoes, half the vegetable, meat and sauce blend, 1/3 of the cheese, 1/2 the egg mixture. Gently poke with a fork all over. Repeat.
• Bake for approx. 20 minutes then add the remaining mozzarella and bake for 5 more minutes.
• Allow to cool in the baking sheet/casserole and serve warm with a side salad.

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Vegetable and Chicken Hash brown lasagna recipe

Author: Petro Neagu

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Ingredients

• 7 cups Hash Browns
• 1/4 cup Vegetable Oil
• 1 Onion finely chopped
• 3 green onions chopped
• 1 pound ground chicken breast
• 4 cups frozen mixed vegetables
• 1 large red bell pepper
• 2 cups tomato sauce
• 2 cups mozzarella cheese grated
• 3 cloves garlic smashed
• 6 eggs beaten
• 1 cup skim milk
• bunch of dill chopped
• salt and pepper to taste

Instructions

• Grease a 10" square baking or casserole dish.
• Preheat oven to 350 F.
• Heat oil in a large skillet over medium heat. Add onion, green onion, garlic and Hungry Jack hashbrowns. Cook about 5-7 minutes or until golden brown. Remove mixture and set aside.
• Brown the meat in a skillet.
• Add all vegetables, cook for 2 minutes then add the tomato sauce. Cook over medium heat, stirring, for about 3-5 minutes.
• Add salt and pepper to taste.
• Beat the eggs, add milk then add the chopped dill and a pinch of salt.
• Layer, in order, the following: half the potatoes, half the vegetable, meat and sauce blend, 1/3 of the cheese, 1/2 the egg mixture. Gently poke with a fork all over. Repeat.
• Bake for approx. 20 minutes then add the remaining mozzarella and bake for 5 more minutes.
• Allow to cool in the baking sheet/casserole and serve warm with a side salad.

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