Hashbrown Broccoli Casserole

Hashbrown Broccoli Casserole

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Megan Stewart


This originally had chicken in the recipe, but I preferred it without the chicken, the hashbrowns were very soggy with the chicken, but held up nicely without. I can also take this to camp to make for vegetarians!


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  • 1
    large bag frozen hashbrown potatoes, thawed
  • 3 can(s)
    cream of mushroom soup
  • 1 bag(s)
    shredded cheddar (small size bag)
  • 1
    large vidallia onion, chopped
  • 2 bag(s)
    frozen broccoli florets, thawed and drained well
  • 1 1/2 stick
    margarine or butter
  • ·
    salt and pepper to taste

How to Make Hashbrown Broccoli Casserole


  1. Combine all ingredients together and spread into a baking dish. Bake at 400 degrees for 1 hour.
  2. In camp, put into a Dutch Oven lined with paper liner (Lodge makes them) and cook until heated through.

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About Hashbrown Broccoli Casserole

Course/Dish: Side Casseroles
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #camping #Dutch-Oven

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