We’re usually not strict, but when it comes to potato dishes, we don’t mess around! And once you taste Double-Down Broccoli Potato Bake you’ll be glad we got things in order so you can experience the crunchy, cheesy goodness. There’s tender broccoli and a big mound of creamy, buttery mashed potatoes, of course. Our only rule with Double-Down Broccoli Potato Bake is that you enjoy it ’til the last morsel disappears!
Ingredients
- 3 cups mashed potatoes, hot
- 3 ounces cream cheese, softened
- 1/4 cup whole milk
- 1 large egg
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (2.8-ounce) can French fried onions, divided
- 4 1/2 cups fresh broccoli florets
- 1 cup cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 13×9-inch baking dish.
Step 3 –In a bowl, combine the mashed potatoes, the cream cheese, the milk, the egg, the butter, the salt, and the pepper.
Step 4 –Fold 1/2 of the French fried onions into the cream cheese mixture.
Step 5 –Spread the potato mixture onto the bottom and up the sides of the prepared baking dish to form a shell.
Step 6 –Bake the potato mixture, uncovered, until the edges are lightly browned, about 20-25 minutes.
Step 7 –While the potato mixture is baking, in a saucepan, add the broccoli florets and just enough water to cover them; simmer until they are crisp-tender, about 5-10 minutes.
Step 8 –Drain the broccoli florets and place them in the potato shell.
Step 9 –Sprinkle the broccoli florets with the cheese and the remaining French fried onions.
Step 10 –Bake the casserole until the cheese has melted, about 10 minutes.
Step 11 –Serve.