The folks at Recipe ReDux have chosen another fun theme for this month. This is their 42nd Recipe ReDux and we have been challenged to grab a cookbook and add our own spin to a recipe on page 42 (or 142 or 242…you get the idea). I only have one cook book with me that is not digitized, a collection of recipes assembled by the friends of Compass Regional Hospice (formerly Hospice of Queen Anne’s). These type of cookbooks are invaluable for preserving regional recipes and my choice, a cheesy broccoli potato casserole is one of those you’ll frequently see at a buffet or holiday meal. It’s easy to assemble for 2 or 20 and if desired, all the dairy components can be substituted for vegan analogues.
If you’re making this for a potluck or holiday meal, you’ll probably want to double the recipe and make the mashed potatoes fresh. However, if you prefer use leftover mashed potatoes and broccoli to make a simple to prepare side dish for a family meal. (The leftover casserole was formed into patties for the next day’s lunch…that’s a lot of mileage out of a few potatoes!) Adjust the amount of milk and butter used for the casserole if using mashed potatoes made with those ingredients.
To make a vegan friendly dish, omit the egg and use your favorite non-dairy milk, vegan spreads and cheeses.
Ingredients
- 1 1/2 cups cooked broccoli florets a 10 ounce pack of frozen florets
- 3 cups mashed potatoes about a pound
- 1/4 cup milk may omit if using leftover mashed potatoes made with milk
- 3 ounces softened cream cheese
- 1 egg beaten (optional)
- 2 tablespoons melted butter may omit if using leftover mashed potatoes made with butter
- 2 cups french fried onions more or less
- 1 cup grated cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F and prepare a baking dish.
- Give the broccoli florets a mash to break them up before adding them to the potatoes, milk, butter and cream cheese,
- Mash and mix everything together evenly then fold in half the french fried onions and half the grated cheese.
- Season to taste.
- Transfer to the baking dish and top with the remaining cheese and french fried onions.
- Bake for 20 minutes or until the casserole is heated through and the cheese is melted.
The original recipe calls for forming the potatoes into a sort of crust and placing the broccoli florets in the center. That might be an option for some people.
Be sure to check out what the other Recipe ReDux bloggers discovered on page 42 of their cookbooks by following the links below!
This is just the kind of recipe that makes me sad that I can’t eat cheese anymore. But it would be a good way to convert people to love broccoli.
Mmmmm I could go for some right now! Thats comfort in a bowl right there 🙂
ooo, reminds me of the broccoli cheese soup!
xoxo Sarah Grace, Fresh Fit N Healthy.
Oooh, this is the kind of comforting casserole that I love in the winter!
It’s perfect for this time of year 🙂