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Cheesy Fresh Vegetable Casserole

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"This is a yummy and hearty vegetable casserole that is easy to throw together!"
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2 h 10 m servings 379
Original recipe yields 8 servings (1 8-inch casserole)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  2. 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.
  3. Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole.
  4. 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

Per Serving: 379 calories; 16.6 43.8 14.7 39 749 Full nutrition

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