Best Hash Brown Broccoli Bake Recipes

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

Ingredients

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.

CHEDDAR BROCCOLI HASH BROWN BAKE

Cheddar Broccoli Hash Brown Bake image

Enjoy this very tasty gluten-free loaded potato casserole using Progresso® Traditional potato, broccoli and cheese chowder.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 12

Number Of Ingredients 7

Ingredients

1 can (18 oz) Progresso™ Traditional potato, broccoli and cheese chowder
1 container (8 oz) gluten-free sour cream
3/4 teaspoon salt
2 cups gluten-free shredded sharp Cheddar cheese (8 oz)
1 bag (30 oz) gluten-free frozen shredded hash brown potatoes, thawed (6 cups)
8 slices gluten-free bacon, crisply cooked, crumbled
Additional crisply cooked crumbled bacon, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, whisk together soup and sour cream. Stir in 1 1/2 cups of the cheese, potatoes and bacon until well mixed. Spoon into baking dish.
Bake 35 to 45 minutes or until hot in center and bubbly around edges, adding remaining cheese during last 5 minutes of baking. Sprinkle with additional bacon.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 820 mg, Sugar 2 g, TransFat 2 g

HASH BROWN BROCCOLI BAKE

HASH BROWN BROCCOLI BAKE image

Categories Vegetable Side

Yield 12 to 14 Servings

Number Of Ingredients 11

Ingredients

4 tbsp. butter, divided
2 tbsp. all-purpose flour
1 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
2 cups milk
1 (8 oz.) pkg. cream cheese, cubed
2 cups (8 oz.) shredded Swiss cheese
6 cups frozen shredded hash brown potatoes, thawed
1 (16 oz.) pkg. frozen chopped broccoli, thawed
1/2 cup dry bread crumbs

Steps:

1. In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted. Stir in potatoes. 2. Spoon half of the potato mixture into a greased 2-qt. baking dish. Top with the broccoli and the remaining potato mixture. Cover and bake at 350 degrees F for 35 minutes. 3. Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, for 15 to 20 minutes or until heated through and topping is golden.