Super Cheesy Broccoli & Potato Casserole Recipe Is Next Level by Elisa Schmitz

When it comes to casseroles, anything "broccoli cheese" or "cheesy potato" is going to get my attention. That's because cheesy broccoli and cheesy potatoes are some of the all-time great flavor combinations. If you agree, then you will love this super cheesy broccoli and potato casserole recipe. This easy casserole recipe combines cheesy broccoli and cheesy potatoes into one creamy casserole, and the taste is next level!

With tender potatoes on the bottom, crispy potatoes on the sides and a creamy blend of broccoli and cheese in the middle, this casserole recipe was simple to put together and satisfied everyone. Plus, it packs a nutritious punch, thanks to the broccoli, onions, extra virgin olive oil and buttermilk. Check out the health benefits of olive oil, the health benefits of broccoli and the health benefits of buttermilk.

To make this savory, budget-friendly meal, here's what you need to gather: extra-virgin olive oil, garlic powder, onion powder, smoked paprika, potatoes, fresh broccoli, an onion, minced garlic, a can of cream of mushroom soup, balsamic vinegar, buttermilk and cheddar and mozzarella cheeses. The fresh parsley garnish is optional. The potatoes are coated in a mixture of olive oil and seasonings before being baked. While the potatoes are baking, you make the broccoli cheese mixture. The broccoli mixture gets poured on top of the baked potatoes, topped with more cheese then baked until melted and golden.

Serve this extra-creamy broccoli and potato casserole on its own as a vegetarian dinner, or with your favorite proteins. We thought it was great alongside a grilled chicken breast!

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Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 40 minutes 
Total Time: 50 minutes 
Servings: 8

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 5 cups peeled and thinly sliced potatoes (I used 6 medium russet potatoes)
• 4 cups fresh broccoli, chopped
• 1 medium onion, diced
• 3 teaspoons minced garlic
• 10.5 ounces (1 can) cream of mushroom soup
• 1 teaspoon balsamic vinegar
• 1/2 cup buttermilk
• 1 cup shredded mozzarella cheese (divided)
• 1 cup shredded cheddar cheese (divided)
• fresh parsley, for garnish (optional)

Recipe Notes

• I peeled the potatoes, but you can leave on the peel if you prefer. I sliced the potatoes with a chef's knife, but you also could use a mandoline.

• I used russet potatoes, but you could use Yukon gold, red or white potatoes.

• I used buttermilk, but you can use your milk of choice.

• I used cheddar and mozzarella cheeses, but you could use all cheddar or all mozzarella, if desired. You also could use Parmesan cheese (or other favorite cheese).

• You can season the potatoes with whatever seasonings you prefer, and add more or less seasonings, to taste.

• I sprinkled the top of the casserole with some fresh chopped parsley, but that's optional.

• This recipe would be delicious with cream of broccoli soup. To be sure this recipe is gluten-free, use gluten-free soup.

• Store leftovers in an airtight container in the refrigerator and reheat in the microwave or oven.

Here's how to make it:

1. To a large mixing bowl, add the olive oil, garlic powder, onion powder and smoked paprika. Whisk to blend.
   
2. Add the potatoes and toss to coat. Season with salt and black pepper, to taste, if desired.
   
3. Spray a 13x9-inch baking pan or casserole dish with cooking spray. Evenly layer the potatoes on the bottom and along the sides of the pan. Bake potatoes in a preheated 400-degree F oven until potatoes are tender and golden, about 20 minutes (ovens vary).
   
4. While the potatoes bake, cook the broccoli, onion and garlic in a large skillet or sauté pan with sides over medium-high heat until crisp-tender, about 5 minutes. Turn off heat.
   
5. Add the condensed soup, balsamic vinegar, buttermilk and half of each of the cheeses. Season with salt and pepper, to taste, if desired. Mix well to combine.
   
6. Remove potatoes from oven.
   
7. Spread the creamy broccoli mixture evenly over the potatoes. Put the dish back into the oven for about 10 minutes.
   
8. Remove from oven and spread the other half of each of the cheeses evenly over the top.
   
9. Put back into the oven for about 5 to 10 more minutes, or until cheese is golden and bubbling.
   
10. Allow casserole to cool for a few minutes before slicing. Top with fresh parsley garnish, if desired, and serve.
    
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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