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My review
Broccoli Potato Bake
116
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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Ingredients
55 m servings 202Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Pour half of the mixture into a 10x6 inch baking dish.
- 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.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
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Reviews
Read all reviews 137189 Ratings
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Most helpful positive review
9/7/2002
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 ch...
Most helpful critical review
1/27/2007
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 ch...
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9/7/2002
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 ch...
2/3/2003
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!
2/22/2006
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 ins...
6/7/2003
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 GRU...
9/20/2002
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 wi...
3/8/2010
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 a...
4/19/2003
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 ...
5/14/2002
Fantastic - have made this several times and it's always as good left over (if we're lucky enough to HAVE leftovers!). I've substituted both cheddar and mozzarella for the swiss and it turns ou...
1/27/2007
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 ch...