Pea and Hash-Brown Potato Casserole

It is hard to get kids to eat vegetables and mine are no exception. However, they don't mind eating them when the vegetables are combined with hash-browns.  This casserole is layered with delicious vegetables and the surprise taste of dill. If you don't like dill, you can omit it from the recipe.  

We also add some chopped onions along with the layer of peas and chopped green peppers work great as well.  This recipe is versatile and you can change the vegetables to ones that you like best!

Ingredients

1 (10 oz.) pkg. frozen peas
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. milk
1/4 c. mayonnaise or salad dressing
1 tsp. dill weed
1 (12 oz) pkg. frozen shredded hash-brown potatoes, thawed
1 (8 1/4 0z.) can sliced carrots, drained
1/2 c. shredded American cheese
Salt and pepper to taste

Directions

Preheat oven to 350°.  Spray 6 x 10 x 2-inch baking dish with nonstick spray.

In a small mixing bowl, stir together cream of chicken soup, milk, mayonnaise and dill weed until combined.

Arrange half the potatoes in the baking dish. I like to sprinkle some salt and pepper over the top of the hash-browns for added flavor. Place half the peas on top of the hash-browns, then all of the sliced carrots. On top of the carrots, spread half the soup mixture on top.  Repeat with remaining potatoes, peas and soup mixture.

Bake for 30 minutes.

Sprinkle cheese on top and bake for an additional 5 minutes. or until cheese is melted and bubbling.