Broccoli Potato Bake

Yum. I couldn’t find grated Swiss, so I used extra-sharp cheddar and doubled the amount. I also put 1 teaspoon garlic powder in the sauce, and I doubled the amount of butter in the bread crumbs.

Not very flavorful. Maybe add Coleman’s mustard

My husband and I both loved this dish. Because I had only the fresh ingredients on hand, I diced fresh potatoes and cut up fresh raw broccoli to put into the casserole. I added garlic and onion, salt and pepper to the cheese sauce and used cheddar instead of swiss because it’s what I had on hand. Baked for 45-50 minutes until the potatoes were tender and top was browned, delicious!

I made it and I love it. It is so simple yet soooo good.

Easy and filling! Everyone loves it!

I followed the recipe with mediocre results. The casserole was too complicated and nobody asked for seconds. I will not make it again.

Really needed to tweak this recipe. Needs more salt and pepper and whatever else to give it some flavor. Taste was very bland without it.

I made this for a neighborhood pot luck and gave it a few tweaks. I don’t measure, just eyeball. I added about a half cup of medium sharp cheddar to the hashbrowns with the swiss, did not measure the hashbrowns, added handfuls until I liked the consistency of the mixture, and added French Fried Onion Rings to the crumb topping for some zip. What surprised me the most is how creamy the potatoes are. This is a great, great recipe and I want to thank you very much for sharing it.

I used oats instead of breadcrumbs and 1/2 ground beef 1/2 pork. Added 2 eggs and 1/8 cup of. Milk. Meatballs were lovely and light. Sauce I had to Doctor quite a bit as used 2 tins of tomatoes, added zucchini, onions and peppers sauted them before adding to sauce threw everything in slow cooker for about 4 hrs on slow then added meatballs. Needs more spices but very nice. Was on for about 8 hrs total.

My family absolutely loves this casserole. We have it as a meatless weeknight dinner entree.

I added canned tuna and mushrooms to make it more substantial. Probably wouldn’t make it again.

This dish was pretty good. I added minced garlic into the sauce and diced some onion for some flavor. Overall it was good. Tried it with broccoli one time and with french style green beans another. Both were good but i prefer the broccoli.

I rate recipes I use off of the recipe without tweaks. l did double this recipe but it should not matter all recipes should work as perfect doubled as not. HORRIBLE! BLAND FLOURY AND JUST HORRIBLE!

This is serious stick-to-your-ribs comfort food. I made it for our synagogue’s turn at the local shelter and got lots of requests for seconds on this dish in particular. A tripled recipe fills a steam table pan 19.5×11.5×3.5. For one pan I used For the base: 12 tablespoons butter ½ cup flour 3 teaspoons salt 3 cups milk For the cheese sauce: 24 ounces cream cheese (blend in before the shredded cheese) 2 two-pound bags of Costco’s shredded “Mexican Blend” cheese For the filling: 1 five-pound bag of Costco’s frozen broccoli florets, 3 32-ounce bags of store brand frozen “hash brown” diced potatoes. Topping (see below): One more two-pound bag of shredded cheese Multiply up the spices as you wish. (I used paprika, dried chives, onion powder, garlic powder and black pepper.) As per other comments, the potatoes don’t go very far so put down only a thin layer below the broccoli and the remainder on top. Bake for 1 hour, and then put that third 2 lb bag of shredded cheese on top of the pan and bake for another ten minutes to give some heft to the thin top potato layer. I made it the night before and reheated before serving, but allow plenty of time to reheat as it’s VERY dense. I used a Dutch oven to make the cheese sauce and combine it with the potatoes, and the tripled recipe just fit. This is a great “guy” recipe as there are relatively few ingredients and blending the cheeses and potatoes helps us guys understand why Moms are so strong.

My son loved this one! We used french fried onions instead of bread crumbs on top, and it was very good that way. We’ll definitely make this again! It was so good!

I thought this recipe was very easy and all the ingredients I love. It was good. However, it was bland and did not have much flavor at all. It needed something – maybe a different cheese or some tabasco……not sure what, but this was a good starter recipe.

Loved it! I used fresh broccoli (steamed just a bit) and added a bit more cheese. Will absolutely make again!

It sounds like I am the only one who used Monterey Jack cheese instead of Swiss or Cheddar. I really should have added more spices to it, like garlic and onion at the very least. I wanted it to stay a vegetarian meal so left all the meat options out. I did however slice up my russets into gratin style and layered them individually. This took a bit more time but what’s an extra 2 minutes. Then, because I couldn’t “pour” half of the potato mix in (as suggested) I ladled the cheese mixture on. Added steamed fresh broccoli, then the last layer of potatoes with the bread crumbs. Because the potatoes were thicker than the recipe called for it was not fully cooked in 35 minutes. I decided to pour some vegetable stock in the dish to speed up the cooking time and keep the potatoes from drying out. Added 15 more minutes in the oven. Each serving will need to be doctored up with some s&p and maybe some garlic powder. I don’t mind trying it again but will need to make some variations.

This turned out really yummy!

GOT RAVE REVIEWS FROM TEH FAMILY. BETTER THE 2ND DAY. MAY HAVE TO ADD A LITTLE MORE SEASONING BASED ON PREFERENCE BUT OVERALL PRETTY DARN GOOD.

kind of bland… try cheddar cheese sauce?