Cheesy Broccoli Potato Casserole
This easy Broccoli Potato Bake combines two classic sides and turns them into one super side dish. It's loaded with broccoli, bacon, cheese, and, of course, mashed potatoes, this broccoli mashed potato bake is an easy to make unique side dish that everyone will love.
Servings: 6 Servings
Ingredients
- 3 large potatoes, peeled, cut into 8 pieces
- 4 tbsp butter
- ¼ cup milk
- 4 oz cream cheese
- 4 cups broccoli, cooked
- 6 strips bacon, cooked, crispy
- 2 cups cheddar cheese, shredded
- ¼ cup green onions, sliced
- 1 tsp garlic salt
- ½ tsp pepper
Instructions
- Preheat oven to 400° and spray a 3 quart baking dish with non-stick spray.
- Boil potatoes in water until tender. Drain and return to pan.
- Mash potatoes in pot and add butter, milk, cream cheese, garlic salt, and pepper. Mash until combined.
- Add potatoes to prepared baking dish, followed by 1 cup of cheese, broccoli, crumbled bacon, green onions, and the remaining 1 cup of cheese.
- Bake in the oven for 15-20 minutes or until the cheese is melted.
- Carefully remove from oven and enjoy.
Notes
- Salt Your Cooking Water: Potatoes need lots of salt and I find salting the cooking water is a great way to add flavor without needing to add too much salt at the end.
- Store: Store leftovers in the refrigerator in an airtight container for up to three days in the freezer for up to two months. Potatoes don't generally freeze well, however, the fat from the milk and butter will ensure that this bake defrosts and reheats well.
- Make Ahead: You can make the mashed potatoes and assemble the casserole the night before. Cover it well and refrigerate overnight. The next day, allow the dish to sit at room temperature for 30 minutes and then bake as directed until bubbly. You may need to cook a bit longer since everything is cold.