Scalloped Potatoes using Mushroom Soup
As much as I look forward to the turkey and roast ham during the holidays, there is nothing that gets me more excited than side dishes! My eyes immediately scan through the mashed potatoes, green beans, stuffing, rolls, and pumpkin pies and plan how to fit everything on my plate! I load myself up with these and see if I still have room in my stomach for the mains! I always bring to the table one of our family favorites- Cheesy Scalloped Potatoes with Broccoli! This recipe uses Cream of Mushroom Soup to achieve that thick and super-rich sauce. And to make it even more special, I always adds crunchy broccoli when making it. Who can resist cheese-coated, buttery broccoli and potatoes?
Easy Cheesy Scalloped Potatoes
Instead of using all that milk and a bunch of cheese, this recipe calls for Condensed Cream of Mushroom soup. Aside from making the scalloped potatoes creamier, it also gives the dish more range of flavors! Using it also saves you time, plus- you get to use the milk and cheese to make other delicious dishes! I use Campbell’s but you can use any brand you want. This is one of my favorite Condensed soups to have on hand because it’s flavorful and saves me a bunch of time when I’m making multiple dishes at once.
Ingredients Needed
It does not require much to make this casserole. You will need 6 ingredients, plus salt and pepper to taste. This is a pretty short list compared to other recipes that make the sauce from scratch. Believe me, this is one of those recipes where using canned soup is the better option! Here’s the list of ingredients with possible substitutions.
How to Make Cheesy Scalloped Potatoes With Broccoli
Slice, layer, and bake! When it comes to easy and fuss-free holiday recipes, this one is way up on my list. I have everything layered in the casserole in just a few minutes, and let my oven do the hard work for me! Here’s how: Preheat your oven and spray a 11×8 baking dish with nonstick spray. Cover the bottom of the prepared baking dish evenly using half of the sliced potatoes. Set aside. Using a small mixing bowl, mix the cream of mushroom soup and milk until well incorporated. They pour half of it on top of the potato layer. Make sure to spread it around until it covers the potatoes entirely. Add half of the broccoli on top of the potato and sauce layers. Spread a teaspoon of cubed butter on top of the broccoli. Sprinkle half of the shredded cheddar cheese to cover all the layers, then season with salt and pepper. Repeat steps 1 to 5 until you have used up all your ingredients.
Place your loaded baking dish in the oven uncovered and bake for 1 hour and 15 minutes. Once the top is golden and bubbling, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!
Tips
I throw the potatoes into my food processor and they’re sliced within a minute. I always think it’s magic!. However, you can always use a mandolin or a knife to slice them evenly. Slice your broccoli into small, even sizes. Do not slice them too large or they will not bake properly and you will get uneven layers. You can check if the potatoes and broccoli are baked through by piercing them with a fork. The cheesy top layer should be a golden brown and bubbling! Let the dish sit and cool for a few minutes because the sauce will be piping hot straight off the oven. You don’t want to scald your tongue before the feast even begins!
Cheesy Scalloped Potatoes Variations
While this recipe is great as it is, you can always add or modify it to make it your own!
Add some meat! Turn this carb-lovin’ side dish into a hearty, all-in-one dish by adding proteins like ham, bacon, or turkey slices. You can chop any leftover pork or beef and just toss them in! Aside from broccoli, you can other veggies like onions and cauliflower. You can also add some chives, spring onions, and parsley to garnish. Use herbs and spices to add more flavors. However, keep it simple as the mushroom soup is flavorful enough.
Storing Leftovers
In the rare instance that there are leftovers, you can cover the casserole with foil, or transfer them to a lidded container and refrigerate for up to 5 days. It is also freezable, you can make it ahead of time and keep it frozen for a month. To reheat, thaw in the fridge overnight and bake at 325 degrees until warmed through. Pin for later:
