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Did you know today is National Zucchini Day?
Seems fitting, seeing as zucchini plants are bursting in bountiful supply.
I do not have a zucchini plant. I did a couple years ago.
But it died shortly after producing one measly deformed zucchini.
None-the-less, I still love zucchini.
It’s a great vegetable to throw in my Mother-in-law’s famous Potato Casserole, to give it a little something extra.
Normally her recipe calls for Cream of Chicken Soup, but I substituted that for some of Progresso’s new Creamy Three Cheese Recipe Starter, which I think added loads of cheesy goodness to the already tasty side dish.
This tasty sauce isn’t in stores just yet. I received this cooking sauce as well as their other 4 types of cooking sauces as part of my participation in My BlogSpark.
Consider this a sneak peek at something great.
This casserole really shined because of that creamy cooking sauce.
I’m a convert.
This recipe is super duper simple. Start by chopping up a few green onions and sauteing them in some butter.
Add some sour cream and the Creamy Three Cheese Cooking Sauce, and give it a stir.
Let it cook till it gets nice and bubbly.
Add some more cheese…
Yes.
While the cheese gets all melty and gooey, shred some zucchini and pull out those hashbrowns!
You heard.
Using frozen hashbrowns cuts the prep time on this WAAAAAAY down.
I’m here for you.
Stir it all into the bubbly cheesy mixture then pour into a casserole dish.
Smother the thing in buttered panko bread crumbs, cause it’s necessary.
Then bake away.
What comes out of your oven is pure deliciousness.
Zucchini and hashbrown potatoes swirled together in creamy cheesy bliss, topped with a light and crispy crunch, then baked to perfection.
Invite over the neighbors, or the in-laws, or who-ever cause this stuff is so good you don’t want to get caught eating the whole thing by yourself.
Or maybe you do.
But seriously, this stuff is the bomb.
Progresso has four other flavors of their Recipe Starters: Creamy Parmesan Basil {which I used to make a killer Chicken Fettuccine Alfredo}, Creamy Roasted Garlic with Chicken Stock, Fire Roasted Tomato, and Creamy Portabella Mushroom. Be sure to look for them in stores soon!
Ingredients
- 1/2 cup butter; divided
- 4 green onions; chopped
- 1 cup sour cream
- 1 can Progresso Creamy Three Cheese Cooking Sauce (recipe starters)
- 2 cups sharp cheddar cheese, shredded
- 2 medium zucchinis, shredded
- 6 cups frozen hashbrown style potatoes
- 1 1/2 cups Japanese style panko bread crumbs
Instructions
- Preheat oven to 350 degrees
- Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the green onions and saute until soft (2 minutes).
- Add the sour cream and Three Cheese Cooking Sauce, stir to combine and cook till it starts to bubble.
- Add the sharp cheddar cheese and stir till melted and bubbly again.
- Stir in the zucchini and potatoes till they are evenly incorporated. Then pour the mixture into a 9x13" casserole dish.
- In a separate, microwavable bowl, melt the remaining 1/4 cup butter in the microwave. Add the panko bread crumbs and toss/stir gently until they are evenly coated with butter. Spread over the casserole potatoes evenly.
- Bake for 45-50 minutes.
- Let cool slightly before serving.
Disclosure: The information, products and ProgressoTM Recipe StartersTM gift pack was provided by Progresso through MyBlogSpark. All opinions and content are my own.
Holy zucchinis, Shawn. This casserole looks AWESOME. So cheesy and gooey and crunchy… I need it all and I need it right now! BTW, were these the pictures from the bathroom?! Lol, they’re awesome!
Shhh…. yes these photos were taken in my bathtub! hehe
Loving the zucchini, nice recipe. My dad had a garden, which produced an inordinate amount of zucchini. For bumper crops he made me go downtown and put them in unlocked cars. This recipe would have been a good alternative.
How did I miss National Zucchini Day? GREG
Really..there is a National Zucchini Day????
This casserole looks yummy..the pics are fabulous!
Yum!! I’ve got so much zucchini right now I don’t know what do with it! I’ll have to watch for that sauce.
I just saw this today and of course wanted to make it- NOW. We have a ton of zucchini and yukon gold potatoes from our garden and this will be the perfect recipe to help me use it up! Found the sauce at Safeway too!