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Creamy Ranch Potato Casserole

Creamy Ranch Potato Casserole: A Heartwarming Family Favorite

This Creamy Ranch Potato Casserole is a low-carb vegetarian delight, brimming with vibrant flavors and comforting textures.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Quick Meals
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 medium Zucchini Adds moisture and bulk; substitute with yellow squash for a different flavor profile.
  • 2 medium Bell Peppers Brings sweetness and color; can be swapped for any variety of sweet or spicy peppers.
  • 2 cups Cauliflower Rice Serves as a low-carb base; replace with quinoa for a gluten-free option.
  • 1 medium Onion Enhances flavor depth; red onion can be used for a milder taste.
  • 1 cup Mushrooms Adds umami and texture; portobello for richness or button for subtlety works well.
  • 1 cup Cheese (e.g., Cheddar or Mozzarella) Provides creaminess; vegan cheese can be swapped for dairy-free diets.
  • 2 cloves Garlic Infuses the dish with aromatic flavor; fresh garlic is preferred, but garlic powder can work in a pinch.
  • 2 tablespoons Olive Oil For sautéing vegetables; can be replaced with avocado oil for a higher heat tolerance.
  • 1 tablespoon Herbs & Spices (e.g., Italian seasoning, salt, pepper) Season the dish to enhance overall flavor; fresh herbs can replace dried for a fresher taste.
For Serving
  • 1 cup Side Salad A crunchy salad adds freshness; mix greens with a light vinaigrette to complement the casserole.
  • 4 slices Low-Carb Bread Perfect for scooping; opt for a crusty variety to enhance the meal experience.

Equipment

  • Large skillet
  • casserole dish
  • Oven

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté for about 3–4 minutes until they turn translucent.
  3. Stir in minced garlic, followed by diced bell peppers, zucchini, and sliced mushrooms. Sauté the mixture for another 5–7 minutes until the vegetables soften.
  4. Next, add the cauliflower rice and season with your favorite herbs and spices. Stir together and cook for an additional 5 minutes.
  5. Carefully transfer the sautéed vegetable mixture into a greased casserole dish, spreading it evenly across the bottom.
  6. Sprinkle a generous layer of your favorite cheese over the top. Cover the dish with aluminum foil.
  7. Bake for 25–30 minutes. Remove the foil and continue baking for an additional 10 minutes, until the cheese is golden and bubbly.
  8. Once baked, let the casserole cool for about 5–10 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 350mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 80mgCalcium: 20mgIron: 10mg

Notes

This Low-Carb Vegetarian Casserole can be assembled a day in advance and stored in the fridge before baking for convenience.

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