Recipe Type: Dinner
Serves: 8
  • ¾ cup Country Crock Spread divided in thirds
  • 2 cups chopped onions
  • 2 garlic cloves diced
  • ¾ cup panko bread crumbs
  • 8 cups mixed vegetables (I used 3 cups broccoli, 3 cups cauliflower, 2 cups green beans and one red pepper)
  • 1 cup olives sliced
  • 2 cups shredded cheddar cheese divided
  • 4 oz cream cheese diced
  • 1 cup milk
  • 2 tbsp flour
  • 1 tsp salt
  • dash black pepper
  • 3 cups shredded hashbrown potatoes
  • 2 cups cubed cooked turkey (chicken or ham would work too)
  1. Preheat oven to 375° F. Melt ¼ cup Country Crock Spread over medium-high heat in large nonstick skillet and cook onion and garlic, stirring occasionally, until golden brown, about 8 minutes. Stir in breadcrumbs and cook, stirring occasionally, until lightly toasted, about 2 minutes; remove to bowl.
  2. In separate skillet melt ¼ cup Country Crock Spread. Stir in flour, salt and pepper. Add milk and stir until bubbly. Add ½ of the cheddar cheese and all of the cream cheese. Stir until melted. Stir in potatoes and heat thoroughly.
  3. In separate skillet, melt remaining ¼ cup Country Crock Spread and add vegatables and olives; toss to coat. Pour ½ into 9 x 13 baking dish. Layer with all of potato and cheese mixture, layer with ½ of the onion and crumb mixture, layer with turkey. Repeat with remaining veggie mixture, onion mixture and top with remaining cheddar cheese.
  4. Bake until heated through and cheese is melted, about 30 minutes
  5. TIP: Thawed or frozen vegetables or canned vegetables can be used instead of fresh.
Recipe by Finding Zest at