Potato and Broccoli Casserole

Potato and Broccoli Casserole

62 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Addie
Recipe by  Addie

“A hearty casserole that can be served as a meal for 2 or 3 people, or as a side dish for a larger party.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
  2. In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
  3. Bake for 45 minutes to 1 hour, or until potatoes are tender.

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Reviews (62)

Rate This Recipe
Kristen
112

Kristen

This is my 2nd time making this and I finally decided to rate it. The one thing everyone must do that is not included in the recipe is to fully cook the potatoes before baking them in the casserole. The 1st time I did not even cook them at all and the 2nd almost halfway and I still had raw potatoes. I microwaved them the rest of the way to save time. If cooked properly this recipe has a full rich flavor and is very filling as a main vegetarian dish. I am going to make for the third time with fully cooked potatoes.

JOURNYFLY
79

JOURNYFLY

I give it 5 stars with the right modifications. Boiling the potatoes for a few minutes is a must. I used one can cream of broccoli and one can cream of mushroom. I also added 2 cloves minced garlic and 1 small chopped onion. Instead of saltine crackers, I mixed half a box of Stove Top stuffing with some melted butter and used that for the crunchy topping. The final, modified result was DELICIOUS!

GINAH1
38

GINAH1

This was good but it actually took over two hours to bake. Next I make this, I will boil the potatoes slightly first.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 697 cal
  • 35%
  • Fat
  • 28.3 g
  • 44%
  • Carbs
  • 88.2 g
  • 28%
  • Protein
  • 24.5 g
  • 49%
  • Cholesterol
  • 70 mg
  • 23%
  • Sodium
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

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