Creamy Ranch Potato Casserole - A Cozy Family Favorite

This Creamy Ranch Potato Casserole is a nourishing, low-carb dish filled with comforting flavors, perfect for any gathering.

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Prep Time 15

Cook Time 30

Cooling Time 10

Total Time 55

Servings: 6 servings

Course: Dinner

Cuisine: Southern

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Zucchini Add moisture; substitute with yellow squash for variation.
1 cup Bell Peppers Red bell peppers enhance visual appeal.
1 medium Onion Yellow or sweet onions provide a milder flavor.
2 cloves Garlic Fresh is ideal; minced can be used in a pinch.

For the Creamy Mixture

1 cup Cheese (Cheddar or Mozzarella) Swap for vegan cheese for a dairy-free option.
1 cup Coconut Cream For a creamy base; use heavy cream for non-vegan.
2 large Eggs Silken tofu can substitute for a vegan variation.

For Seasoning

1 teaspoon Spices (Oregano, Thyme) Fresh herbs may offer a more intense aroma.

Equipment

oven
skillet
Casserole Dish
mixing bowl
knife
cutting board

Method

Step-by-Step Instructions for Creamy Ranch Potato Casserole

Preheat your oven to 350°F (175°C). Gather all ingredients and equipment.
Wash and chop zucchini, bell peppers, and onion. Mince the garlic.
In a skillet, heat olive oil and sauté the vegetables for 5-7 minutes.
In a mixing bowl, mix sautéed vegetables with eggs, cheese, and spices.
Transfer the mixture into a greased casserole dish and top with remaining cheese.
Bake for 25-30 minutes until the top is bubbly and golden brown.
Allow to cool for 5-10 minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 10gCholesterol: 120mgSodium: 450mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 200mgIron: 1.5mg

Notes

Great for make-ahead meals and storing leftovers in the fridge for up to 3 days.

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