"Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli." — sal
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1 (3 ounce) package
cream cheese, diced
shredded Swiss cheese
1 (12 ounce) package
frozen hash brown potatoes
1 (12 ounce) package
frozen chopped broccoli
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!!
Pretty blah; definitely needs more vegetables like mushrooms or tomatoes. Also needs salt and pepper. Consistency was pasty and none of the individual flavors stood out. Could be better with cheddar or colby jack cheese. Find a better recipe; they're out there!
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.
OH MY GOSH!!!THIS WAS AWESOME AFTER I GLUTTONED
IT UP. I HAD A 32OZ.BAG OF HASH BROWNS, SO I
DOUBLED UP ON ALL THE INGREDIENTS EXCEPT FOR THE
BREADCRUMBS...I ALSO ADDED 1/2 CUP SHREDDED
GRUYERE AND 1/2 CUP SHREDDED FONTINA AND INSTEAD
OF THE BREADCRUMBS I TOPPED IT WITH CRUSHED CORN
FLAKES CRUMBS AND DRIZZLED WITH BUTTER, THEN I
TOPPED THAT WITH THOSE FRENCH FRIED ONIONS...YOW!! IT WAS A WEIGHT-WATCHERS-BEWARE-
GODDESS AND FAMILY APPROVED!!!XOXOXOXOXO
I did this recipe with steamed fresh broccoli and the chunky style potatoes as suggested by other reviewers. The blend of cheeses is wonderful and very open to doing your own experimentation with the type/tase you like. Reduced fat cream cheese works wonderfully well.
I rated this 4 because it's very customizable. I made the following changes (which bumped it up to a 5 in my opinion): 1/2 teaspoon dill weed, 1 teaspoon dried chives, 1/2 teaspoon each garlic and onion powder. I stirred the broccoli into the potatoes rather than layering and sprinkled some sunflower seed over the top for the last 5 minutes or so. This will be my new go-to cheesy potato recipe!
I also used sharp cheddar cheese(instead of swiss) and increased amount to at least 1/2 a cup. Also, to add a bit of zip, I added 1/4-1/2 tsp. cayenne. Took it to a pot luck and everyone wanted the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli Potato Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 101
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