Mexi- Veggie Bake!

This is an outstanding side dish, that was gobbled up at a recent gathering. I like the fact, that it uses no canned soups.It reheats great.

• Ready In: 35 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 0.5 (32 ounce) bag frozen shredded hash browns
• 1 (4 ounce) can diced green chilies
• 1 (19 ounce) bag frozen broccoli or 1 (19 ounce) bag cauliflower, mix
• 1⁄2 lb  mexican Velveeta cheese
• 1⁄4 cup butter
• 1  envelope  lipton recipe secrets savory herb with garli soup or  dip mix

Directions

1. Thaw potatoes and broccoli/cauliflower mix in microwave place in large bowl.Add undrained chilies.
2. Melt butter in microwave with 1/2 (aprox.) of the Savory Herb Garlic Mix envelope.
3. Cut chese into cubes. Combine everything and pour into greased 2Qt. casserole.Bake @ 350F for 20-25 minutes, until cheese has meltedand it is bubbly.
4. NOTE: I can no longer find 19 oz. bag frozen veggies. Smaller size is fine. :-).