for real, y’all… just stop what you’re doing and pay attention to this blog post. do you like broccoli? yes. do you like potatoes? yes. do you like cheese? yes. do you like easy meals? YES. behold, the cheesy broccoli potato casserole. after a few pinterest dinner fails, I finally stumbled upon this recipe and I’m pretty sure it’s stephen’s new favorite meal… which is ridiculous, given how easy it is. no complaints here, people. by the way, have I told you how much I love broccoli?
I initially made this dinner assuming there would be lots of leftovers for me to take for work lunches. well, let me tell you, there was one serving left after dinner for the two of us. in hindsight, I would double this recipe and make a 9×11 casserole so I could have plenty of leftovers!
4 cups shredded potato (I used a 20 ounce bag of frozen hash browns – thaw for about 10 minutes or so)
4 cups broccoli florets (I used frozen – thaw for about 10 minutes or so)
1.5 cups finely shredded cheese (I used a colby jack blend)
2 tablespoons mayonnaise (I used vegan)
1/4 c. onion, small chopped
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
- put everything EXCEPT 1 cup of the shredded cheese into a large bowl and mix well.
- press mixture into a 9×9 casserole dish and top with remaining cheese.
- bake covered on center rack at 375 degrees for 45 minutes.
- uncover and bake an additional 10 – 15 minutes until cheese is starting to brown.
adapted from mama loves food