Main
Creamy Broccoli & Cheese Smashed Potato Casserole
2 h 15 minServes 8Nutri-Score C€€
C
2 h 15 min
2 h 15 minCreamy Broccoli & Cheese Smashed Potato Casserole
what you need
Ingredients
russet potatoes (scrubbed, whole with skins on)Produce6 pieces
frozen broccoli florets (frozen, not thawed)Produce400 g
condensed cream of chicken soup (family-size can)Pantry640 g
sour creamDairy240 g
shredded orange-and-white cheese blend (shredded)Dairy300 g
salt (to taste)Spices3 g
black pepper (to taste)Spices2 g
seasoning blend (preferred blend, to taste)Spices5 g
per serving
Nutrition
386kcal
- Carbs
- 41 g
- Proteins
- 13 g
- Fat
- 19 g
what you’ll use
Tools
Oven
Baking dish
Mixing bowl
step by step
Method
- Step 1
Bake the potatoes
- Preheat the oven to 200 °C (400 °F).
- Bake the whole russet potatoes until completely tender.
- Step 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.
- Step 3
Add the broccoli
- Scatter the frozen broccoli florets evenly over the smashed potatoes.
- Step 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.
- Step 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.
- Step 6
Bake
- Bake uncovered until the broccoli is tender, the sauce is bubbling and the cheese is melted and golden.
- Step 7
Rest and serve
- Let the casserole stand before serving.
most cooked first