Broccoli Cheddar Hash Brown Casserole Recipes

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BROCCOLI-CHEDDAR HASH BROWNS



Broccoli-Cheddar Hash Browns image

Need a new go-to comfort food? Hash browns will fit the bill. This gooey combo of tender potatoes and broccoli pairs well with a wide variety of entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 4h50m

Yield 8 servings.

Number Of Ingredients 10

1 package (30 ounces) frozen shredded hash brown potatoes
2 cups frozen broccoli florets
1-1/4 cups shredded sharp cheddar cheese, divided
2 green onions, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup whole milk
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1/2 teaspoon salt
1/2 teaspoon Dijon mustard

Steps:

  • In a greased 4- or 5-qt. slow cooker, combine the hash browns, broccoli, 3/4 cup cheese and onions., In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the soup, salt and mustard. Pour over potato mixture; stir to combine., Cover and cook on low for 4-5 hours or until potatoes are tender. Sprinkle with remaining cheese. Cover and cook 30 minutes longer or until cheese is melted.

Nutrition Facts : Calories 224 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 544mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

BROCCOLI-CHEDDAR HASH-BROWN CASSEROLE



Broccoli-Cheddar Hash-Brown Casserole image

This casserole is a riff on a Swiss rosti. It tastes like a loaded baked potato and has the crispness of hash browns.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h

Number Of Ingredients 10

4 medium russet potatoes (about 2 1/2 pounds total)
Kosher salt and freshly ground pepper
2 1/2 cups shredded sharp cheddar (8 ounces)
4 teaspoons Dijon mustard
1/2 cup Greek yogurt, plus more for serving
1/2 cup sliced scallions (from about 4), plus more for serving
4 cups broccoli florets, cut into bite-size pieces
5 large eggs, lightly beaten
8 ounces bacon (about 8 slices)
2 tablespoons unsalted butter

Steps:

  • In a medium pot, bring potatoes to a boil in salted water; cook 10 minutes. Drain; let cool completely. Combine cheese, Dijon, yogurt, and scallions in a large bowl.
  • Peel potatoes; grate into large shreds (about 6 cups). Fold potatoes, broccoli, eggs, 2 teaspoons salt, and 1/2 teaspoon pepper into cheese mixture. Cover with plastic; refrigerate at least 2 hours and up to 1 day.
  • Preheat oven to 400 degrees with a rack in top third. In a large oven-proof skillet, cook bacon over medium-high until crisp, about 8 minutes; transfer to paper towels to drain. Add butter to skillet; when it foams, add potato mixture. Press to form an even layer and cook, scraping sides with a spatula to prevent burning, until it starts to set, about 8 minutes. Transfer to oven; bake until golden, 22 to 25 minutes. Let cool slightly. Crumble bacon on top and serve, with sliced scallions and yogurt.

HASH BROWN BROCCOLI BAKE



Hash Brown Broccoli Bake image

Here's a perfect dish for a potluck or holiday buffet. It goes well with fish, poultry, pork or beef. Cheddar cheese can be substituted for Swiss. Often, I double the recipe to serve a crowd. -Jeanette Volker, Walton, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 14 servings.

Number Of Ingredients 11

4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
2 cups 2% milk
1 package (8 ounces) cream cheese, cubed
2 cups shredded Swiss cheese
6 cups frozen shredded hash brown potatoes (about 20 ounces), thawed
1 package (16 ounces) frozen chopped broccoli, thawed
1/2 cup dry bread crumbs

Steps:

  • Preheat oven to 350°. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add cheeses; stir until melted. Stir in potatoes., Spoon half of potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes., Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.

Nutrition Facts : Calories 216 calories, Fat 15g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 334mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

BROCCOLI HASH BROWN CASSEROLE



Broccoli Hash Brown Casserole image

Make and share this Broccoli Hash Brown Casserole recipe from Food.com.

Provided by Renee Ferraz

Categories     Potato

Time 1h15m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 11

1 (30 ounce) bag shredded hash browns
1 (10 ounce) bag chopped broccoli, thawed and drained well
2 (10 3/4 ounce) cans cheddar cheese soup
salt
pepper
1 small onion, chopped
1/4 cup butter
1 1/2 cups sour cream
2 cups sharp cheddar cheese, shredded
1 cup crushed Ritz cracker
1/4 cup melted butter

Steps:

  • Saute onions in 1/2 stick butter. Mix onions with broccoli, hash browns and soups, Salt and pepper to taste. Pour into a greased 9 x 13 pan. Top potatoes with the following, in order: sour cream, sharp cheddar cheese and Ritz cracker crumbs. Bake for 1 hour and 15 mins at 300 degrees.

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