Roasted Potato and Veggie Alfredo Casserole
Roasted Potato and Veggie Alfredo Casserole is one of the best vegetarian casserole recipes because it is full of flavor. And not only are the veggies healthy, but they add a touch of flavor that make this dish even more enticing. Pour a jar of Alfredo sauce over everything and sprinkle Parmesan cheese on top if desired.
Serves6
Preparation Time20 min
Cooking Time25 min
Ingredients
- 1 package Simply Potatoes Red Potato Wedges
- 1 cup broccoli florets
- 1 cup zucchini, sliced 1/4 inch thick
- 1 cup carrots, sliced
- 1 small red bell pepper, cut into 1 inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 (16-ounce) jar Alfredo sauce
- 2 teaspoons dried basil
- 1/2 teaspoon red pepper flakes
- Parmesan cheese, shredded (if desired)
Instructions
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Heat oven to 450 degrees F. Place Simply Potatoes, broccoli, zucchini, carrots, and red pepper on 9 x 13 inch baking pan. Drizzle with olive oil; toss to coat. Sprinkle with salt and pepper.
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Bake, uncovered, 20 to 25 minutes, stirring occasionally, until potatoes are tender and starting to brown. Remove from oven.
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Reduce heat to 350 degrees F. Stir in Alfredo sauce, basil, and red pepper flakes. Cover; continue baking 3 to 4 minutes until heated through. Sprinkle with Parmesan cheese if desired.
