Broccoli-Potato Bake Casserole
A comforting broccoli and potato casserole with cheesy topping, perfect for family dinners or potlucks, offering creamy, savory flavors and a satisfying texture.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cook, drain, dice, and mash the potatoes with oleo, salt, and skim milk.
- Cook the broccoli according to package directions and drain well.
- Fold the cooked broccoli into the mashed potatoes.
- Put the mixture into a casserole dish and sprinkle with grated Cheddar cheese.
- Spray the casserole with Pam or cooking spray.
- Bake for 15 minutes or until the cheese melts and is bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit more skim milk or even sour cream to the mashed potatoes. If you don't have oleo, unsalted butter makes a great substitute. For added flavor, you can include garlic powder or onion powder. If you're short on time, pre-cooked frozen potatoes can be used instead of raw ones. This dish also works well with other vegetables, so feel free to experiment with your favorites from vegetarian recipes.
Serving Suggestions
This casserole pairs beautifully with grilled chicken or a simple green salad for a complete meal. Consider serving it alongside Ham A La King for a hearty family dinner. You can also add a sprinkle of paprika or fresh herbs on top before serving for an extra touch of flavor. It's a comforting dish that makes for excellent leftovers, perfect for lunch the next day.
Storage & Reheating
Leftover Broccoli-Potato Bake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F for about 15 minutes or until heated through. You can also microwave individual portions for faster reheating, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli-Potato Bake Casserole contains roughly 798 calories, with 13g protein, 120g carbohydrates, and 30g fat. It is an excellent source of vitamin C (45% of the Daily Value), potassium (42% of the Daily Value), and iron (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2004mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used instead of frozen. You will need to steam or blanch it first until tender before adding it to the mashed potatoes. This will enhance the flavor and texture of your casserole.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking stage, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, just pop it in the oven, adding a few extra minutes to the baking time to ensure it's heated through.
What can I substitute for Cheddar cheese?
If you don't have Cheddar cheese, feel free to use other types such as Monterey Jack, Gouda, or even a dairy-free cheese alternative. Each will add a unique flavor to the dish while still achieving that melty texture on top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).