scalloped potato and broccoli caserole
Updated on Oct 19, 2014
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.
prep time
45 Min
cook time
1 Hr
method
Bake
yield
4 to 6
Ingredients
- 5 to 7 - red potatoes
- 1 lb - bacon
- 2 bunches broccoli, bunch
- 3 cups cheddar cheese, shredded
- 1 cup mayonnaise
- 1/2 cup onion, chopped fine
- 1/2 cup flour
- 4 tablespoons butter
- 2 cups milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1`/4 teaspoon black pepper
- 1 can cream of celery soup
How To Make scalloped potato and broccoli caserole
-
Step 1Wash potatoes then slice thin, about 1/8" thick. Par boil in salted water for 5 min. Drain and set aside
-
Step 2Chop broccoli coarsely, including stem pieces. With the chopped onion, par boil for 6 minutes. Drain and set aside.
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Step 3Fry bacon. Drain all fat. Set bacon aside.
-
Step 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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Step 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.
-
Step 6Layer sliced potatoes on the bottom, then add the broccoli and crumble about half of the bacon.
-
Step 7Pour the cheese/soup/mayo mix on top and lightly spread around. Then repeat the layers.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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