8 slices cooked OSCAR MAYER Bacon, crumbled, divided
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
1 cup KRAFT Classic Ranch Dressing
4 cups fresh corn kernels
2 zucchini, shredded
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
4 green onions, chopped
1 tsp. coarse ground black pepper
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Let's Make It
Heat oven to 375ºF.
Reserve 1/2 cup cheese and 1/4 cup bacon for later use.
Combine remaining cheese and bacon with remaining ingredients. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese and bacon.
Bake 40 to 45 min. or until heated through. Let stand 10 min. before serving.
Savor the flavor of this vegetable based side dish that can be included in a balanced diet on occasion.
This easy-to-make casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking in 375ºF oven 55 min. to 1 hour or until heated through.
Add 2 Tbsp. chopped fresh thyme leaves to vegetable mixture before spooning into baking dish and baking as directed.
You will need to use about 4 ears of corn to get the 4 cups corn kernels needed to prepare this delicious vegetable casserole.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.