Scalloped Potato and Broccoli Caserole

Michael Sansevieri


I added the picture after we had it for dinner. I wanted to make sure it was a keeper, and it is! This is a great meal for one of those cold winter nights or chilly fall days. Also, great for holidays. I wanted to go back for seconds, but was afraid I might explode.

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4 to 6
45 Min
1 Hr


5 to 7
red potatoes
1 lb
2 bunch
broccoli, bunch
3 c
cheddar cheese, shredded
1 c
1/2 c
onion, chopped fine
1/2 c
4 Tbsp
2 c
1/2 tsp
onion powder
1/2 tsp
1`/4 tsp
black pepper
1 can(s)
cream of celery soup


1Wash potatoes then slice thin, about 1/8" thick. Par boil in salted water for 5 min. Drain and set aside
2Chop broccoli coarsely, including stem pieces. With the chopped onion, par boil for 6 minutes. Drain and set aside.
3Fry bacon. Drain all fat. Set bacon aside.
4Combine cream of celery soup, mayo, and cheese in a large bowl. Add about 1 cup of milk and wisk together until blended.
5Butter a large baking dish. Put 4 small pats of butter on bottom then sprinkle salt, pepper, onion powder and about 1/2 cup of milk on bottom.
6Layer sliced potatoes on the bottom, then add the broccoli and crumble about half of the bacon.
7Pour the cheese/soup/mayo mix on top and lightly spread around. Then repeat the layers.
8Put 4 small pats of butter on top. Sprinkle the remaining flour, onion powder, salt and pepper and milk on top. Bake for 1 hr at 350.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Potatoes
Regional Style: American