cooking · food · food prepping · health · healthy eating · recipe · veggies

veg-all casserole

One of my cousins used to make this awesome dish for family get-togethers that was loaded up with cheese  and mayo and topped with a Ritz cracker/butter topping. It was delicious! Since I’m trying to eat slightly healthier these days, I modified this a little bit to something of less calorie-bomb proportions.

This is a really hearty, filling meal that works great for meal-prepping, and you can swap out ingredients if you don’t like these exact ones. Any kind of protein would work (except maybe seafood). I use low-fat cream cheese instead of the mayo my cousin used. I use reduced-fat or regular cheddar, depending on what I have on hand. This is also the first time I’ve used the cauliflower rice in it, but I loved it.

Bad picture of a tasty meal.


-ground turkey (or any other protein, cooked. I’ve used ground beef and chicken.)

-shredded cheese

-canned mixed vegetables (2 cans)

-cauliflower rice (cooked)

-low fat cream cheese (melted)

-water chestnuts (2 cans)

I sauteed ground turkey with random spices, and also cooked a bag of the Green Giant Cauliflower Crumbles (I used the kind with carrots in it), then I layered them in the bottom of a casserole dish. (I normally use a  9 x 9, but with the addition of the cauliflower rice, I had to use another smaller dish as well.)

Then add the canned veggies and the water chestnuts and top with the melted cream cheese. Put the shredded cheese on top (amount to your taste. I use a lot.). Bake for about 25 minutes at 400 degrees, until cheese is melted and just starting to brown at the edges.

With the amounts and brands I used, this came to 354 calories, 12 grams of carbs, 18 grams of fat, and 29 grams of protein per large serving.


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