Loaded Baked Radishes Casserole is an easy, low-carb recipe that makes a delicious potato side dish substitute!
This radish casserole tastes just as rich and cheesy as any carb-laden potato version. With roasted radishes, butter, cream, cheddar cheese and bacon, this creamy radish casserole is hard to resist! It’s such a versatile recipe that can also be served as a main dish, and is delicious hot or cold.
Loaded Baked Radishes Casserole
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What is Radish?
- Radishes are root vegetables that are available all year long. They are related to cauliflower and broccoli, and they have a pungent flavor that mellows as they are cooked.
- The most popular radish is the red, globe-shaped variety, however more exotic varieties like Daikon and French breakfast radishes are gaining in popularity.
- Crunchy radishes round out hot or cold dishes and add a boost of nutrition to any dish. Serve this radish casserole with a dollop of sour cream and some sliced green onions.
How To Prepare Radishes?
Radishes do not need to be peeled, although some people prefer to peel Daikons. Simply rinse off any visible dirt and then cut off the green tops and any root that might be remaining. To have radishes at the ready, keep washed and rimmed radishes in dampened paper towels in the crisper section of the refrigerator and use as needed.
RADISHES – Common red radishes will give the most pop of color to radish casserole, but any variety can be used. Add halved Brussels sprouts, zucchini coins, cauliflower, or broccoli florets for a heartier dish,
SAUCE – A low-carb lifestyle means lots of flavor through healthy fats. Real butter and heavy whipping cream give radish casserole that rich and decadent texture. And leftover bacon grease can be used in place of the butter, plus a dash of sour cream will add extra depth.
CHEESE – Cheddar cheese has a strong flavor, but other cheeses like Swiss or Gruyere (or use a combination) can also be used. Pour a can of cheese soup over the casserole before baking if desired.
BACON – Bacon bits give the final, salty and savory touch to radish casserole, as well as add a pop of protein. Small cubes of ham or leftover ground sausage are also good options and add the same salty complement to the other ingredients.
How To Make Baked Radish Casserole
This colorful and crunchy salad is so easy to make!
- Roast radishes.
- Toss radishes with butter & cream, then add to a casserole dish.
- Top with cheese and bacon.
- Bake as per the recipe below.
PRO TIP: For an extra crispy top, place the casserole under the broiler for a couple of minutes.
What to Serve with Radish Casserole
Refrigerate leftover radish casserole, covered in plastic wrap for up to 3 days and reheat in a 300˚F oven until heated. Cooked radish casserole can also be frozen, just like a potato-based casserole, for up to 3 months. Once frozen and thawed, the texture of a radish will diminish slightly. This is due to the high water content found in radishes.
Other Radish Dishes
- Keto Scalloped Potatoes – with Daikon radish.
- Low Carb Beef Soup with Radishes – healthy and hearty
- Radish Salad (Mock Potato Salad) – fresh and simple
- Air Fryer Daikon Fries – crisp and delicious in the air fryer
Loaded Baked Radishes Casserole
- 1 ½ pounds radishes cut in half
- 1 Tablespoon olive oil
- salt and pepper to taste
- 1 Tablespoon melted butter
- 2 Tablespoons heavy cream
- ½ cup sharp cheddar cheese
- ¼ cup bacon bits
- 2 green onions thinly sliced
- Preheat oven to 400°F.
- Toss radishes with oil, and salt & pepper to taste.
- Roast radishes on a baking sheet for 25-30 minutes or until tender.
- Remove from oven, toss with butter and heavy cream. Place in a casserole dish, top with cheddar cheese and bacon. Bake an additional 10 minutes or until cheese is melted and bacon is crisp.
- Remove from oven and sprinkle with green onions.
- Serve with sour cream if desired.
- Refrigerate covered leftover radish casserole in the refrigerator for up to 3 days.
- Freeze radish casserole for up to 3 months in an airtight container.
- Reheat in a 300˚F oven until heated through.
- Due to the high water content in radishes, their texture will diminish slightly once thawed.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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