Crock Pot Potato Broccoli and Cheese Bake Oamc
Get ready to indulge in comfort food at its finest with this Crock Pot Potato Broccoli and Cheese Bake. Perfect for meal prepping (OAMC: Once A Month Cooking) or a hands-off weeknight dinner, this rich casserole combines tender layers of russet potatoes, vibrant broccoli florets, and melty cheddar cheese, all brought together by a creamy, flavorful sauce made with cream of mushroom soup and subtle hints of onion and garlic. Slow-cooked to perfection, the dish boasts fork-tender textures and a bubbly cheese topping sure to satisfy. With minimal prep time and the convenience of your trusty crock pot, this cheesy vegetable bake is a savory crowd-pleaser ideal for busy schedules, potlucks, or cozy family dinners. Don’t forget a sprinkle of fresh parsley for a touch of color and flavor!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 cups Broccoli florets
- 2 cups Shredded cheddar cheese
- 1 can (10.5 oz) Cream of mushroom soup (canned or homemade)
- 0.5 cups Milk
- 1 teaspoon Onion powder
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 1 as needed Non-stick cooking spray
- 2 tablespoons Chopped fresh parsley (for garnish, optional)
Instructions
Peel and thinly slice the russet potatoes into rounds. Rinse the slices under cool water to remove excess starch, then pat them dry with a clean kitchen towel.
Wash the broccoli florets thoroughly and blot dry. If the florets are large, cut them into bite-sized pieces.
In a large bowl, mix together the cream of mushroom soup, milk, onion powder, garlic powder, salt, and black pepper until well combined.
Grease the interior of your crock pot with non-stick cooking spray to prevent sticking. Layer half of the potato slices at the bottom of the crock pot.
Scatter half of the broccoli florets over the potato layer, followed by 1 cup of shredded cheddar cheese.
Pour half of the soup mixture evenly over the cheese layer. Repeat the layers with the remaining potatoes, broccoli, and soup mixture. Reserve the remaining 1 cup of cheese for later.
Dot the top of the layers with the butter, distributing it evenly across the surface.
Cover the crock pot with its lid and cook on low for 4 hours, or until the potatoes are fork-tender.
During the last 15 minutes of cooking, sprinkle the remaining shredded cheese over the top and re-cover the crock pot to allow the cheese to melt.
Once cooked, carefully uncover the crock pot, and garnish with chopped fresh parsley if desired.
Serve hot and enjoy this rich, cheesy, and veggie-packed casserole-style bake!
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 184.1 g | 67% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 17.6 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2035 mg | 157% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4161 mg | 89% | |
*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.
