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“I wanted to make my own broccoli casserole, but a little differently. I experimented with this combo and thought it was pretty yummy. The potatoes and potato soup make for a great one-dish meal for vegetarians on a budget.”
READY IN:
45mins
SERVES:
4-6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 1 lb broccoli floret (1 fresh broccoli stalk is best quality but I use frozen to save time and money)
  • 1 shallot, finely chopped
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 (10 3/4 ounce) can cream of potato soup
  • 12 cup milk
  • 12 teaspoon ground black pepper
  • 1 shake dry mustard
  • 1 (15 1/2 ounce) cansliced potatoes (or diced new potatoes, it's just as good)
  • 1 cup cheddar cheese, shredded
  • 1 cup monterey jack cheese, shredded
  • 1 12 cups buttery crackers, crushed (approx, I use half a package of 365 brand round crackers)

Directions

  1. Steam the broccoli until tender.
  2. Rinse and drain the potatoes.
  3. Divide the cheeses into 1/2 cup portions each.
  4. In a casserole dish, mix the milk and black pepper and mustard.
  5. Add the cream soups and mix well.
  6. Mix in the broccoli, potatoes, chopped shallot and 1/2 cup each of the cheeses.
  7. Top with the remaining cup of cheese and the crushed crackers.
  8. Bake at 350 for 25-35 minutes or until golden brown and bubbling on top.

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