Scalloped Potato and Broccoli Caserole

1
Michael Sansevieri

By
@Mickey123

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4 to 6
Prep:
45 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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

How to Make Scalloped Potato and Broccoli Caserole

Step-by-Step

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

Printable Recipe Card

About Scalloped Potato and Broccoli Caserole

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




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