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Ingredients

5 medium red potatoes, shredded 1 head broccoli, cut into bite-sized pieces 10 slices vegetarian bacon, cooked and chopped ½ cup chopped onion ⅓ cup chopped green bell pepper ⅓ cup chopped red bell pepper ⅓ cup nonfat sour cream 1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®) salt and ground black pepper to taste 1 pinch paprika 1 ½ cups shredded Cheddar cheese 2 cups crushed whole wheat saltine crackers ¼ cup butter, melted

Nutrition Info

379.1 calories carbohydrate: 43.8 g cholesterol: 39.3 mg fat: 16.6 g fiber: 5.2 g protein: 14.7 g saturatedFat: 9 g servingSize: - sodium: 749.3 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

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

1 8-inch casserole

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