Cheesy Broccoli Potato Au gratin
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- washed diced red potatos skins on
- diced green onions
- 16 oz
- frozen chopped broccoli, thawed
- 1 can(s)
- cream of mushroom soup, undiluted
- 1 lb
- cubed velveeta cheese
- 2 1/2 c
- fat-free milk
- 1/4 c
- butter, unsalted
- 1/2 c
- bread crumbs
- salt & pepper to taste
1Greese cassarole pan with butter cup up remainder of butter into microwave proof dish,
mix in milk and cubed velveeta cheese. Heat on defrost for 5 minutes until cheese is melted and stir in cream of mushroom soup.
2mix together potatoes, green onions & broccoli, salt & pepper to taste, and place into cassarole pan.
3Pour cheese mixture over potatoe mixture.
Sprinkle bread crumbs over the top
4Bake at 350 degrees for one hour until tender and browned on top.