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Roasted Potato and Vegetable Alfredo Casserole

photo of prepared Roasted Potato and Vegetable Alfredo Casserole recipe

Prep Time: 20

Cook Time: 30

Roasted vegetables with creamy Alfredo sauce create a vegetarian meal or side dish with Italian flair!

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  • 1 package Simply Potatoes® Red Potato Wedges
  • 1 cup broccoli florets
  • 1 small zucchini, sliced ¼ inch thick (1 cup)
  • 2 medium carrots, sliced (1 cup)
  • 1 small red bell pepper, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 jar (16 ounces) Alfredo sauce
  • 2 teaspoons dried basil
  • 1/2 teaspoon red pepper flakes


  1. Heat oven to 450°F. Place Simply Potatoes, broccoli, zucchini, carrots and red pepper on 13x9-inch baking pan. Drizzle with olive oil; toss to coat. Sprinkle with salt and pepper. Bake, uncovered, 20 to 25 minutes, stirring occasionally, until potatoes are tender and starting to brown. Remove from oven.
  2. Reduce heat to 350°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.

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