Cheesy Broccoli Potato Au gratin

Cheesy Broccoli Potato Au Gratin

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Patty Barney


Serve as a side dish or as a meal.


★★★★★ 1 vote

15 Min
1 Hr


  • 5-6
    washed diced red potatos skins on
  • 4-5
    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

How to Make Cheesy Broccoli Potato Au gratin


  1. Greese 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.
  2. mix together potatoes, green onions & broccoli, salt & pepper to taste, and place into cassarole pan.
  3. Pour cheese mixture over potatoe mixture.
    Sprinkle bread crumbs over the top
  4. Bake at 350 degrees for one hour until tender and browned on top.

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