Hashbrown Broccoli Casserole

Name: Hashbrown Broccoli Casserole
Yield: 0
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 margarine or butter; salt and pepper to taste

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By Megan Stewart
@GSMegan

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!

Rating:

☆☆☆☆☆ 0 votes0

Method:

Grill

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

margarine or butter
·

salt and pepper to taste
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How to Make Hashbrown Broccoli Casserole

Step-by-Step

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

Printable Recipe Card

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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