Cheesy Broccoli Potato Casserole
Cheesy broccoli potato casserole is a cozy side dish you can serve at brunch, lunch, or dinner. Shredded potatoes get tossed with a creamy sauce, tons of cheese, and fresh broccoli for a dish that will get even the pickiest eaters to gobble up their veggies!
One of my favorite shortcut ingredients is a bag of shredded hashbrowns.
These bad boys aren’t just for a breakfast side dish.
Oh no.
They easily become the base for so many dishes.
And when you use them you don’t have to peel or shred a single potato, meaning your prep time is so much shorter than it could be.
A bag of shredded hashbrowns makes the base for this cheesy broccoli potato casserole.
And you’ll be glad that it does cut prep time down so much because this is one of those dishes everyone loves.
Which you’ll love because that means your kids will happily eat broccoli.
And, at least in my house, that’s a pretty big deal!
Ingredients
To make this you’ll need:
- Hash browns– A 20 ounce bag of refrigerated shredded hashbrowns. Don’t use frozen hash browns or the ones that are made into patties.
- Broccoli– Fresh broccoli florets
- Cheese– Shredded cheddar
- Mayonnaise– Real mayo and not Miracle Whip or mayonnaise style dressing
- Onion– A small sweet onion peeled and finely diced
- Seasoning– Garlic powder, seasoned salt, and black pepper
- Cream of broccoli soup– You could substitute cream of celery, cream of mushroom, or cream of chicken if that’s what you have.
- Egg– Beaten. Optional
How to Make
This cheesy broccoli potato casserole is so easy.
Just stir all of the ingredients, except for one cup of the shredded cheese, together in a large mixing bowl.
Scoop the potato mixture out into an even layer in a 9×13″ baking dish sprayed with nonstick cooking spray.
Sprinkle the remaining cheese evenly out overtop.
Cover the dish tightly with foil and bake at 375° for 45 minutes.
After 45 minutes. carefully remove the foil and let the dish bake for another 10-15 minutes or just until it’s hot and bubbly and the cheese is golden brown.
Take the dish out of the oven and let it rest for 5 minutes.
Serve warm and enjoy.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- If you don’t want add the egg that’s no problem. It will just be a less bound together but will still be delicious!
- You can add meat to this to make it a full meal casserole. Chopped rotisserie chicken, diced ham, or chopped kielbasa all make tasty additions.
- This casserole is freezer friendly! Just prepare as instructed and put the casserole into a freezer safe, oven safe container. Do not bake it before freezing. Then freeze it and when you are ready to bake it according to the instructions but add an additional 20 minutes to the first cook time.
Other Easy Vegetable Casseroles
Cheesy broccoli potato casserole is one of the easiest, tastiest ways to get everyone to eat their veggies.
Make it and enjoy!
Looking for other easy vegetable casseroles?
Try these:
- Southern Squash Casserole
- Loaded Baked Potato Casserole
- Basil Pesto Green Bean Casserole
- Cheesy Tomato Biscuit Casserole
If you’ve tried this CHEESY BROCCOLI POTATO CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheesy Broccoli Potato Casserole
Ingredients
- 1 20 oz bag refrigerated shredded hash browns
- 4 cups fresh broccoli florets
- 2 1/2 cups shredded cheddar cheese divided
- 2 1/2 tbsp mayonnaise
- 1 small sweet onion peeled & finely diced
- 1 tsp garlic powder
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 10.5 oz can cream of broccoli
- 1 beaten egg optional
Instructions
- Add all of the ingredients, except for one cup of the shredded cheese, to a large mixing bowl. Stir together until evenly combined.1 20 oz bag refrigerated shredded hash browns, 4 cups fresh broccoli florets, 2 1/2 cups shredded cheddar cheese, 2 1/2 tbsp mayonnaise, 1 small sweet onion, 1 tsp garlic powder, 1/2 tsp seasoned salt, 1/4 tsp black pepper, 1 10.5 oz can cream of broccoli, 1 beaten egg
- Spray a 9x13" baking dish with nonstick cooking spray. Transfer the mixture to the dish and spread it out in an even layer. Sprinkle the remaining cheese evenly out overtop.
- Cover the dish tightly with foil and bake at 375° for 45 minutes. Carefully remove the foil and bake for another 10-15 minutes- just until hot & bubbly and the cheese is golden brown and slightly crusty on top.
- Remove the dish from the oven and let it rest for 5 minutes, then serve warm & enjoy.
Notes
- If you don't want add the egg that's no problem. It will just be a less bound together but will still be delicious!
- You can add meat to this to make it a full meal casserole. Chopped rotisserie chicken, diced ham, or chopped kielbasa all make tasty additions.
- This casserole is freezer friendly! Just prepare as instructed and put the casserole into a freezer safe, oven safe container. Do not bake it before freezing. Then freeze it and when you are ready to bake it according to the instructions but add an additional 20 minutes to the first cook time.
Nutrition
