Veggie Skillet

• 3 cups frozen diced frozen hash browns with onions and peppers
• 2 tablespoons cooking oil
• 2 cups commercial meatless spaghetti sauce (with mushrooms,I use Ragu)
• 1 cup frozen peas and carrot
• 1 cup frozen whole kernel corn
• 12 cup shredded cheddar cheese or 12 cup mozzarella cheese

1. In a big skillet, cook potatoes in hot oil over medium heat for 6 to 10 minutes or until nearly tender, stirring frequently.
2. Add in spaghetti sauce, peas and carrots, and corn; stir to combine.
3. Bring to a boil; lower heat, cover, and simmer for 5-7 minutes or until vegetables are tender.
4. Season to taste with salt/pepper.
5. Sprinkle with cheese; let stand, covered, for about 1 minute or until cheese starts to melt.
6. **An alternative is to use 1 cup tomato sauce and 1 cup salsa in place of the spaghetti sauce.

onions, cooking oil, spaghetti sauce, carrot, kernel corn, cheddar cheese

Taken from www.food.com/recipe/veggie-skillet-133401 (may not work)