hashbrown broccoli casserole

Name: Hashbrown Broccoli Casserole
Cuisine: American
Ingredients: 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(s) margarine or butter; - salt and pepper to taste

12 Pinches

Megan Stewart

Middletown, OH

Updated on Jul 12, 2016

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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Ingredients

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

How To Make hashbrown broccoli casserole

Step 1

Combine all ingredients together and spread into a baking dish. Bake at 400 degrees for 1 hour.

Step 2

In camp, put into a Dutch Oven lined with paper liner (Lodge makes them) and cook until heated through.
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