Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Veggie Skillet




Source of Recipe


Internet






List of Ingredients



• 3 cups loose-pack diced hash brown potatoes with onion and peppers
  
• 2 tablespoons cooking oil
  
• 1 cup tomato sauce
  
• 1 cup salsa
  
• 1 cup loose-pack frozen peas and carrots
  
• 1 cup loose-pack frozen whole kernel corn
  
• 1/2 cup shredded cheddar cheese
  






Instructions



1. In a large skillet cook potatoes in hot oil over medium heat for 6 to 8 minutes or until nearly tender, stirring occasionally.
   
2. Stir tomato sauce, salsa, peas and carrots and corn into the potatoes in the skillet.
   
3. Bring to boiling.
   
4. Reduce heat.
   
5. Cover and simmer for 5 to 7 minutes or until vegetables are tender.
   
6. Sprinkle with cheese.
   
7. Let stand, covered about 1 minute or until cheese is melted.