Broccoli Potato Bake

Broccoli Potato Bake

129 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Recipe by  sal

“Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
  3. Pour half of the mixture into a 10x6 inch baking dish.
  4. Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
  5. Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.

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Reviews (129)

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Delicious, although I did change a few things. First of all, I didn't think the quantities would feed all of my guests, so I doubled the flour and butter, used an 8 oz package of light cream cheese, 1 cup of shredded swiss, 1 1/2 cups of cheddar, and a 32 oz of hash browns. I also used fresh broccoli crowns - approx 1 1/2 pounds (before cleaned and cut up). And last but not least, instead of the bread crumb topping, I put on the french fried onion rings. I also defrosted the hash browns in the microwave before adding to the cheese sauce. It was delicious, and filled a 9 x 11 casserole. Couldn't see how a 12 oz bag of hash browns could feed 8 people. I had only a small container of left overs and we only had 8 for dinner!! Thanks for the great recipe!!



Very tasty! A nice light side dish. I used diced Russet potatoes and fresh broccoli instead of frozen, and replaced Swiss cheese with Cheddar...delicious!



I loved this recipe. I added finely diced onions, minced garlic and chopped green onions to the butter in the first step to add a bit more flavor, fresh broccoli (steamed)and I used soy milk instead of regular because I was out but it tasted WAY better with soy! I also used cheddar instead of swiss - I don't think this recipe is grown up enough for swiss, cheddar definitely fits better (and has more of a "cheesy" flavor) I will most definitely make this one again.

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Amount Per Serving (8 total)

  • Calories
  • 202 cal
  • 10%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 19.3 g
  • 6%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 455 mg
  • 18%

Based on a 2,000 calorie diet



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Broccoli Potato Soup


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Tuscan Cheese Potato Bake