Potato and Broccoli Casserole

Potato and Broccoli Casserole

"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

1 h 10 m servings 697 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 66
  1. 80 Ratings

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Most helpful positive review

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 casser...

Most helpful critical review

This recipe is very tasty but the potatoes must be baked before you put them in the casserole or they will still be raw after the 45 minutes of baking. I also suggest putting the temperature up ...

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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 casser...

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 ...

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

I've made this recipe twice and really enjoy it. No, it's not gourmet fare, but not everything has to be. I've found that this works best for me: Peel 3 pounds potatoes and cut into 1 1/2 inch ...

I, too, cooked the broccoli and potatoes first, and used cream of mushroom soup instead of cr. of broccoli. I substituted non-fat sour cream,which worked fine. I also used Monterey Jack cheese...

This recipe is very tasty but the potatoes must be baked before you put them in the casserole or they will still be raw after the 45 minutes of baking. I also suggest putting the temperature up ...

I didn't read the reviews first. I should have. It cooked for over an hour and was still just not quite done. I personally didn't care for it. Too starchy, but the family came back for third...

Not my favourite recipe, a little to thick and heavy.

The end result was pretty good, but it did take almost 2 hours to cook and I even cut the potatoes small. Maybe precook (boil) the potatoes for at least 10 minutes first? That's what I will do...

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