189 Ratings
  • 5 star values: 76
  • 4 star values: 75
  • 3 star values: 27
  • 2 star values: 7
  • 1 star values: 4

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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

202 calories; 11.2 g total fat; 32 mg cholesterol; 455 mg sodium. 19.3 g carbohydrates; 7.2 g protein; Full Nutrition


Reviews (137)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/26/2004
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!! Read More
(157)

Most helpful critical review

Rating: 1 stars
01/27/2007
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 cheddar or colby jack cheese. Find a better recipe; they're out there! Read More
(13)
189 Ratings
  • 5 star values: 76
  • 4 star values: 75
  • 3 star values: 27
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
01/26/2004
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!! Read More
(157)
Rating: 5 stars
12/07/2003
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! Read More
(101)
Rating: 5 stars
02/23/2006
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 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. Read More
(71)
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Rating: 5 stars
12/23/2003
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 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- TRIPLE-THREAT-DIET-BREAKER!!!!BUT NONETHELESS GODDESS AND FAMILY APPROVED!!!XOXOXOXOXO Read More
(38)
Rating: 5 stars
07/14/2003
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. Read More
(31)
Rating: 4 stars
03/08/2010
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 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! Read More
(29)
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Rating: 4 stars
12/07/2003
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 the recipe! Read More
(18)
Rating: 5 stars
01/23/2003
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 out great every time! Read More
(15)
Rating: 1 stars
01/27/2007
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 cheddar or colby jack cheese. Find a better recipe; they're out there! Read More
(13)