Broccoli and Potato Casserole — Damn Delicious

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Broccoli and Potato Casserole

So hearty, comforting and cheesy! Makes for a perfect easy side dish or even a quick weeknight entree with added chicken!

I honestly wasn’t really sure how this casserole would turn out.

I was nervous, if anything. But Jason looked at me and said, “Uh, dude, you have mashed potatoes, cheese and broccoli. What could you possibly be worried about?

And you know what? He was completely right.

With those 3 key ingredients, this casserole will easily be a family favorite in seconds, perfect as a side dish for the holidays and big family get-togethers, or even a quick weeknight meal with chicken.

This is also a great way to repurpose the leftover mashed potatoes from Thanksgiving – you know, if you even have any left over of course!

Broccoli and Potato Casserole

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

So hearty, comforting and cheesy! Makes for a perfect easy side dish or even a quick weeknight entree with added chicken!

Ingredients:

  • 12 ounces broccoli florets, about 2-3 cups
  • 2 cups Garlic Ranch Mashed Potatoes
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crushed Corn Flakes*

Directions:

  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green.
  3. Spread mashed potatoes into the prepared baking dish; sprinkle with cheeses, topped with broccoli.
  4. Place into oven and bake until heated through and the cheese has melted, about 10-12 minutes.
  5. Serve immediately, sprinkled with Corn Flakes, if desired.

*Ritz Crackers can be substituted.

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