Potato Broccoli Casserole
Yield
4 servingsPrep
15 minCook
2 hrsReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
broccoli, frozen
chopped |
|
| 1 | can |
soup, broccoli cheese
condensed, or cream of broccoli |
* |
| ½ | cup |
milk
|
|
| ¼ | teaspoon |
black pepper
|
|
| 5 | medium |
potatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
broccoli, frozen
chopped |
|
| 1 | can |
soup, broccoli cheese
condensed, or cream of broccoli |
* |
| 118 | ml |
milk
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | medium |
potatoes
|
|
Directions
Preheat oven to 350℉ (180℃).
Thaw and drain broccoli.
Combine broccoli, soup, milk, and pepper.
Slice potatoes thin.
Add to soup mix, tossing to coat.
Spoon into 2 quart greased casserole.
Cover and bake 1 hour.
Uncover and bake 1 hour longer or until potatoes are tender and top is brown.
