Skip to content
Menu
Creamy Broccoli & Cheese Smashed Potato Casserole
Plat

Creamy Broccoli & Cheese Smashed Potato Casserole

2 h 15Pour 8Nutri-Score C€€
par @amberrecipes4 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • russet potatoes (scrubbed, whole with skins on)Fruits et légumes6 morceaux
  • frozen broccoli florets (frozen, not thawed)Fruits et légumes400 g
  • condensed cream of chicken soup (family-size can)Épicerie640 g
  • sour creamProduits laitiers240 g
  • shredded orange-and-white cheese blend (shredded)Produits laitiers300 g
  • salt (to taste)Épices3 g
  • black pepper (to taste)Épices2 g
  • seasoning blend (preferred blend, to taste)Épices5 g

par portion

Nutrition

386kcal

Glucides
41 g
Protéines
13 g
Lipides
19 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Saladier

pas à pas

Préparation

  1. Bake the potatoes

    • Preheat the oven to 200 °C (400 °F).
    • Bake the whole russet potatoes until completely tender.
    Étape 1

  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.
    Étape 2

  3. Add the broccoli

    • Scatter the frozen broccoli florets evenly over the smashed potatoes.
    Étape 3

  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.
    Étape 4

  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.
    Étape 5

  6. Bake

    • Bake uncovered until the broccoli is tender, the sauce is bubbling and the cheese is melted and golden.
    Étape 6

  7. Rest and serve

    • Let the casserole stand before serving.
    Étape 7
Obtenir Mezze