Rojos Salsa

Veggie Salsa Casserole

Veggie Salsa Casserole

2 Tbsp. olive oil
2 cups frozen country style shredded hash browns
2 small zucchini, grated
1 small onion, chopped fine
1 (15-oz) Rojo’s Restaurant Style Salsa
1 cup shredded sharp Cheddar cheese
2 cups Panko crumbs
1 Tbsp. melted butter
1 tsp. ground cumin

Preheat oven to 350°F. In a large oven-proof skillet, heat oil until shimmering and hot. Add hash browns, zucchini and onion; saute´ until hash browns begin to brown. Stir in Rojo’s Restaurant Style Salsa, sprinkle cheese evenly over top; set aside. In small non-stick skillet, combine crumbs, butter and cumin. Stir over medium heat until very lightly browned. Sprinkle crumb mixture evenly over cheese. Bake, uncovered, at 350°F for 30 minutes or until crumbs are golden brown. Makes 6 servings.