Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, meaty broccoli and potato casserole. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
There 's lots of potatoes and broccoli taste in this hearty casserole. Broccoli soup, sour cream, cheddar cheese and a bit of mustard, join the vegetables in the pot and cook away in the oven for about an hour. This search takes into account your taste preferences. Are you looking for a super delicious make-ahead breakfast or brunch idea?
Meaty broccoli and potato casserole is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Meaty broccoli and potato casserole is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have meaty broccoli and potato casserole using 11 ingredients and 0 steps. Here is how you can achieve that.
The ingredients needed to make Meaty broccoli and potato casserole:
- Get pre-cook
- Take 1 lb ground beef
- Prepare 1 lb hot Italian sausage
- Get 1 medium onion
- Make ready 3 clove chopped garlic
- Get casserole mixins
- Take 1 cup coarsely chopped broccoli
- Get 6 medium red potatoes
- Get 1 cup cheddar cheese
- Make ready 1/2 cup sour cream or plain yogurt
- Get 1/2 cup additional cheddar or other shredded cheese
Once you have blended your sauce and sliced the potato and broccoli, the layering begins! Am I the only one who finds this oddly meditative? This cheesy potato and broccoli casserole is loosely inspired by classic scalloped potatoes. For the base, I went with a veganized cheesy béchamel sauce, just a simple roux, onion and garlic, vegetable broth, unsweetened non-dairy milk, and plenty of nooch.
Instructions to make Meaty broccoli and potato casserole:
- Ready to serve and ENJOY!
This cheesy potato and broccoli casserole is loosely inspired by classic scalloped potatoes. For the base, I went with a veganized cheesy béchamel sauce, just a simple roux, onion and garlic, vegetable broth, unsweetened non-dairy milk, and plenty of nooch. If you prefer things a little cheesier, just stir in. This mouth-watering casserole will serve a crowd of people with delicious and nutritious ingredients. Pour mixture over potatoes and broccoli and top with remaining mozzarella, then sprinkle cheddar in rows for a mouthwatering effect.
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