Easy for Entertaining
Hash Brown and Bean Casserole
Apple-Spinach Salad
Ingredients
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 (15-oz) can kidney beans, drained and rinsed
- 1 (20-oz) bag frozen shredded hash brown potatoes
- 2 cups freshly shredded Cheddar cheese
- 1 cup sour cream
- 2 Tbsp butter, melted
- 2 green onions, chopped
Instructions
- Preheat oven to 350°F.
- Heat oil in large skillet; cook garlic 1 minute or until fragrant. Add beans; cook 3 to 5 minutes or until heated through.
- Combine bean mixture, potatoes, cheese, sour cream, and butter in a large bowl, stirring well. Season to taste with salt and pepper. Spoon into a lightly greased 13- x 9-inch baking dish. Bake 40 minutes or until browned. Top with green onions before serving.
Side Dish Ingredients
- 1 (10-oz) pkg fresh spinach
- 1 sweet apple, finely chopped
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Combine spinach and apple in a salad bowl. Drizzle with desired amount of dressing; toss to coat.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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