Recipe by Idahoan®
"Broccoli and cheese are no longer just reserved for baked potatoes! And get even more cheese with this recipe that starts with Idahoan Four Cheese Flavored Mashed Potatoes."
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1 (4 ounce) package
Idahoan® Four Cheese Flavored Mashed Potatoes
2 (10.5 ounce) cans
cream of mushroom soup
1 (16 ounce) package
frozen broccoli, thawed and drained
1 1/2 cups
shredded Cheddar, divided
I used steamed fresh broccoli. But more importantly I used one 98% fat free mushroom soup, and one cream of broccoli soup. my mayo is Hellmann's with olive oil. I only used half the cheese, all in my attempt to make this a little healthier. I was disappointed at first, because it was very soupy, and incredibly hot! letting it sit for 20 minutes is better after taking it out of the oven. then it set, and had a wonderful flavor. will make it again, will make a great pot luck dish!
Good basic starter recipe. I used leftover real mashed potatoes, used green beans because I didn't have broccoli, and I cut the recipe in half. Very, very good. I think any veggie can work...my next pick of a veggie will be corn. Family loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Cheese Mashed Please
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 620
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
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