scalloped potato and broccoli caserole
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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yield
4 to 6
prep time
45 Min
cook time
1 Hr
method
Bake
Ingredients For scalloped potato and broccoli caserole
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5 to 7red potatoes
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1 lbbacon
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2 bunchbroccoli, bunch
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3 ccheddar cheese, shredded
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1 cmayonnaise
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1/2 conion, chopped fine
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1/2 cflour
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4 Tbspbutter
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2 cmilk
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1/2 tsponion powder
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1/2 tspsalt
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1`/4 tspblack pepper
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1 cancream of celery soup
How To Make scalloped potato and broccoli caserole
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1Wash potatoes then slice thin, about 1/8" thick. Par boil in salted water for 5 min. Drain and set aside
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2Chop broccoli coarsely, including stem pieces. With the chopped onion, par boil for 6 minutes. Drain and set aside.
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3Fry bacon. Drain all fat. Set bacon aside.
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4Combine cream of celery soup, mayo, and cheese in a large bowl. Add about 1 cup of milk and wisk together until blended.
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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.
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6Layer sliced potatoes on the bottom, then add the broccoli and crumble about half of the bacon.
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7Pour the cheese/soup/mayo mix on top and lightly spread around. Then repeat the layers.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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