How to make a broccoli and potato casserole

Kate Elliott

Contributing Writer

There's little you need to do to get a delicious side dish on the table when you have this recipe in your repertoire. Frozen shredded hash browns are mixed with Parmesan cheese and cream of broccoli soup, and freshly chopped broccoli florets give the dish a boost of freshness. Then you pop it in the oven for a quick bake, and you've got yourself one tasty and easy side.

Like with any recipe, there are a ton of ways to make this one your own. Looking for some texture? Cube the potatoes instead of using shredded. Want to make it a meal? Add some chopped ham or chicken. And any cheese would be good here. Cheddar, mozzarella, Swiss — the choice is yours!

Stephanie Frey

Broccoli and Potato Casserole

5 minutes

60 minutes

1 hour, 5 minutes

3 cups (630 g) frozen shredded hash browns

2 cups (300 g) broccoli florets, chopped

1 10.75-ounce can cream of chicken soup

1 1/2 cups (135 g) Parmesan cheese, shredded

1 cup (230 g) sour cream

1 teaspoon (5 ml) Dijon mustard

Salt and pepper, to taste

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Place all ingredients, except for 1/2 cup (45 g) Parmesan cheese, into a large bowl and mix to thoroughly combine. Pour into a 9-by-13-inch casserole dish and sprinkle with remaining Parmesan cheese.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, until the top is golden brown and bubbling.

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