How To Make A Simple Casserole Like You’re An Aspiring Chef For Hell’s Kitchen

Check out what my friends at Brooklyn Farm Girl had to say about this amazing broccoli, cheese, and scalloped potato casserole:

To me holidays are all about side dishes.  As my first year as a Vegetarian during the holidays it’s going to be a culinary adventure but that’s ok, side dishes are always my favorite.  In the past turkey has been good, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up!  I made this casserole with the thought of doing a in between of a mac and cheese and mashed potatoes. It’s creamy, it’s cheesy and even better it uses my favorite Cream of Mushroom soup and a bunch of broccoli.  Have you guys noticed my love of broccoli in recipes? I can’t help it. I see broccoli hearts in my eyes.

Ingredients

1/2 cup TruMoo milk

23 oz can of Campbell’s Cream of Mushroom Soup

2 1/2 pounds potatoes – peeled and sliced

2 tablespoons Land O Lakes butter – cut up into little pieces

1 cup Kraft shredded cheddar cheese

one small head of broccoli – chopped small

Morton salt + McCormick pepper

Instructions:

1. Preheat oven to 325 degrees.
2. Mix your milk and Cream of Mushroom soup into a bowl.
3. Put half of your potatoes into a large casserole dish.
4. Put half of your cream of mushroom / milk mixture on top. Make sure to spread it around so it covers the potatoes.
5. Add one tablespoon of your cut up butter on top.
6. Add half of your broccoli on top.
7. Add half of your shredded cheese on top.
8. Sprinkle salt + pepper.
9. Repeat one more time with all ingredients.
10. Bake for 1 hour, 15 minutes.

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Quick Tip: make sure to liberally spray your baking dish with Pam nonstick cooking spray.

Thank you to Brooklyn Farm Girl for this delightful recipe.