Broccoli Potato Casserole
Creamy, cheesy, and irresistibly comforting, this Broccoli Potato Casserole is the ultimate side dish or stand-alone meal for family dinners. Made with tender russet potatoes, vibrant broccoli florets, and a velvety cheddar cheese sauce enriched with sour cream, this casserole is topped with golden, crunchy panko breadcrumbs for the perfect textural contrast. The homemade roux-based sauce, infused with garlic and onion powder, elevates the dish with rich, savory flavors, while the quick prep and bake times make it an easy yet impressive addition to your table. Perfect for weeknight meals, holiday gatherings, or potlucks, this hearty casserole serves up a warm, satisfying bite every time. Don't miss out on this crowd-pleasing comfort food classic!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 4 cups broccoli florets
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 1 cup sour cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Peel and chop the potatoes into medium-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until fork-tender. Drain and set aside.
While the potatoes are cooking, steam the broccoli florets for 5-7 minutes until tender but still slightly crisp. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
Gradually add the milk to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Remove the saucepan from heat and stir in 1.5 cups of the shredded cheddar cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Mix until smooth and combined.
In a large mixing bowl, combine the cooked potatoes, broccoli, and cheese sauce. Gently mix until everything is evenly coated.
Transfer the mixture into the prepared baking dish and spread it out in an even layer. Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
In a small bowl, combine the panko breadcrumbs with the olive oil, mixing until the breadcrumbs are evenly coated. Sprinkle the breadcrumbs over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let it cool for 5-10 minutes before serving. Enjoy your Broccoli Potato Casserole!
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 779 mg | 34% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 426 mg | 33% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
