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!

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  • 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


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.

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Step 10 –Bake the casserole until the cheese has melted, about 10 minutes.

Step 11 –Serve.