Fresh Corn, Hash Brown and Zucchini Casserole
1 pkg. (8 oz.) shredded sharp cheddar cheese, divided
8 slices cooked bacon, crumbled, divided
1 pkg. (30 oz.) shredded hash brown potatoes, thawed
1 c. ranch dressing
4 cups fresh corn kernels
2 zucchini, shredded
1 container (8 oz.) sour cream
4 green onions, chopped
1 tsp. coarse ground black pepper
Heat oven to 375 degrees F. Reserve 1/2 cup cheese and 1/4 cup bacon for later use. Combine remaining cheese and bacon with remaining ingredients. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with reserved cheese and bacon. Bake 40-45 min. or until heated through. Let stand 10 min. before serving.
Special extra: Add 2 Tbsp. chopped fresh thyme leaves to vegetable mixture before spooning into baking dish and baking as directed.