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This is a yummy and hearty vegetable casserole that is easy to throw together!

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Recipe Summary test

prep:
40 mins
cook:
1 hr 30 mins
total:
2 hrs 10 mins
Servings:
8
Yield:
1 8-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

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  • Combine potatoes, broccoli, vegetarian bacon, onion, and bell peppers in a large bowl. Add sour cream, ranch mix, salt, and pepper. Pour into the baking dish and sprinkle paprika on top. Sprinkle Cheddar cheese over the top.

  • Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole.

  • Bake in the preheated oven until crackers are crisp and cheese is brown and bubbly, about 1 hour and 30 minutes.

Cook's Notes:

Substitute about 1 pound frozen hash browns for the raw potatoes if desired.

Substitute 1 teaspoon dried dill weed for the ranch dressing mix if desired.

Nutrition Facts

379 calories; protein 14.7g; carbohydrates 43.8g; fat 16.6g; cholesterol 39.3mg; sodium 749.3mg. Full Nutrition
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