Potato, Broccoli & Cheese Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (30 oz) bag Ore-Ida Shredded Hash Brown Potatoes, thawed 1¼ c 2%fat or higher milk
1½ bags (21 oz) broccoli florets, thawed 1¼ c sour cream
1 large red pepper, chopped small 1 Tbsp. dried parsley
½ large onion, chopped small 1½ tsp salt
1 glove garlic, minced ½ tsp black pepper
2 cups shredded Pepper Jack cheese, divided
2 cups shredded Sharp Cheddar cheese, divided
2 Tbsp butter
12 eggs
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Directions: |
Directions:Pre-heat oven to 350º .
Saute red pepper, onion and garlic in 2 Tbsp butter until softened (about 5 minutes) . Set aside
In extra large mixing bowl, combine potatoes, and 1½ cups of each cheeses
Evenly spread half of the potato mixture into a lightly greased 10x15 (4 quart) baking dish
Top the potato layer with the broccoli and then the red pepper mixture. Cover with the remaining potato mixture
Whisk together, the eggs, milk, sour cream and salt and pepper
Pour egg mixture evenly over casserole . Sprinkle with dried parsley and top with the remaining cheese
Bake, covered loosely, for 30 minutes, then uncover and bake an additional 15-20 minutes or until the egg is set and does not appear to be runny
Remove from the oven and let cool for 10 minutes before serving
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Number Of
Servings: |
Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: If you are making this ahead of time , prepare the casserole, cover and store in refrigerator up to 24 hours, until ready to bake .
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