Ingredients for Scalloped Potatoes Broccoli
- Condensed Potato Soup
- 1 cup milk
- Sour Cream
- 2 lbs potatoes, peeled and thinly sliced
- Frozen Chopped Broccoli
- 1/4 cup chopped onion
- Swiss Cheese
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How to Make Scalloped Potatoes Broccoli
- Preheat oven to 325°F (160°C).
- Peel and thinly slice 2 lbs potatoes. Parboil in salted water for 5 minutes until slightly softened. Drain well.
- In a large bowl, whisk together 10.75 oz can condensed cream of mushroom soup, 1 cup milk, 1/2 cup sour cream, 1 cup shredded cheddar cheese, and 1/4 cup chopped onion.
- Add the parboiled potato slices and 2 cups of chopped, thawed broccoli florets (optional). Stir gently to combine.
- Grease a 9x13 inch baking dish with butter or cooking spray.
- Pour the potato mixture into the prepared baking dish.
- Bake for 70-80 minutes, or until the potatoes are tender and the top is lightly browned.
- Let stand for 5 minutes before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
16g
Fat
49g
Carbs
14g
