Broccoli n' Potatoes recipe

All Recipes Best Recipe Side Dish Vegetables Broccoli

Ingredients

6 large potatoes, peeled
1 pound broccoli, cut into florets
3 tablespoons vegetable oil
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
⅓ cup milk
salt to taste
1 pinch garlic powder, or to taste
⅓ (8 ounce) package shredded sharp Cheddar cheese

Nutrition Info

230.3 calories
carbohydrate: 37.7 g
cholesterol: 8.1 mg
fat: 6.4 g
fiber: 5.3 g
protein: 7 g
saturatedFat: 2.2 g
servingSize: -
sodium: 159.4 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool slightly. Thinly slice potatoes.

  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 3 minutes.

  3. Heat vegetable oil in a skillet over medium heat, cook sliced potatoes until lightly browned, about 5 minutes. Stir broccoli, cream of chicken soup, milk, salt, and garlic powder into potatoes, cook until heated through, about 5 minutes. Add Cheddar cheese to broccoli-potato mixture, cook until cheese melts, about 1 minute.

Recipe Yield

12 servings

Recipe Note

I came up with this recipe trying to combine different broccoli casserole recipes to make it the perfect easy-to-make comfort food!

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