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Creamy Broccoli & Cheese Smashed Potato Casserole
2 Std. 15 Min.Für 8Nutri-Score C€€
C
2 Std. 15 Min.
2 Std. 15 Min.Creamy Broccoli & Cheese Smashed Potato Casserole
was Sie brauchen
Zutaten
russet potatoes (scrubbed, whole with skins on)Obst & Gemüse6 Stücke
frozen broccoli florets (frozen, not thawed)Obst & Gemüse400 g
condensed cream of chicken soup (family-size can)Vorräte640 g
sour creamMilchprodukte240 g
shredded orange-and-white cheese blend (shredded)Milchprodukte300 g
salt (to taste)Gewürze3 g
black pepper (to taste)Gewürze2 g
seasoning blend (preferred blend, to taste)Gewürze5 g
pro Portion
Nährwerte
386kcal
- Kohlenhydrate
- 41 g
- Eiweiß
- 13 g
- Fett
- 19 g
was Sie verwenden
Utensilien
Backofen
Auflaufform
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Bake the potatoes
- Preheat the oven to 200 °C (400 °F).
- Bake the whole russet potatoes until completely tender.
- Schritt 2
Smash the potatoes
- Reduce the oven temperature to 190 °C (375 °F).
- Place the cooked potatoes in a casserole dish, split and gently smash them, keeping the skins on and the potatoes fluffy and chunky.
- Schritt 3
Add the broccoli
- Scatter the frozen broccoli florets evenly over the smashed potatoes.
- Schritt 4
Make the creamy sauce
- Combine the cream of chicken soup, sour cream, salt, black pepper and seasoning blend in a bowl.
- Stir until smooth.
- Schritt 5
Cover with sauce and cheese
- Spoon the creamy sauce generously over the broccoli and potatoes, spreading it evenly.
- Sprinkle all the shredded cheese over the top.
- Schritt 6
Bake
- Bake uncovered until the broccoli is tender, the sauce is bubbling and the cheese is melted and golden.
- Schritt 7
Rest and serve
- Let the casserole stand before serving.
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