Loaded Broccoli Cheese Mashed Potato Casserole
This Loaded Broccoli Cheese Mashed Potato Casserole is the perfect side dish recipe for any occasion
This Loaded Broccoli Cheese Mashed Potato Casserole is the perfect side dish recipe for any occasion
- Carbohydrate 1.02584978084631 g
- Cholesterol 76.8785757803846 mg
- Fat 28.6679139812232 g
- Fiber 0.0729444443852699 g
- Protein 17.4236217802703 g
- Saturated Fat 15.6924092097763 g
- Serving Size 1 1 Serving (82g)
- Sodium 535.188084694715 mg
- Sugar 0.952905336461037 g
- Trans Fat 1.97600118219018 g
- Calories 332 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Place the finely chopped broccoli in a microwave safe dish and add ¼ cup water. Cover with plastic wrap and microwave for 1 minute. Drain water and discard plastic wrap. Add the mashed potatoes, 2 cups shredded cheese, salt, garlic powder and pepper to the bowl and stir to combine.
- Transfer mixture to a 2 quart casserole dish that’s been lightly coated with non-stick spray. Smooth out the top of the potatoes and bake for 30 to 35 minutes, until the center is hot.
- Meanwhile, cook the bacon until crisp and then crumble into small pieces.
- Remove potatoes from oven, top with remaining 1 cup shredded cheese, crumbled bacon and diced green onions. Return to oven for another 5 minutes, until cheese is melted. Let sit for a few minutes before enjoying.
Unlike a traditional stovetop mash that demands constant stirring, a baked casserole relies on thermal mass and oven heat to marry its components without scorching the bottom of the pan. Standard baking dishes made of glass or ceramic hold heat differently than dark metal sheet pans, meaning your two-quart vessel will retain warmth long after leaving the 375 degree F oven. Chopping the broccoli florets very finely before they enter the microwave ensures they soften uniformly without releasing excess moisture that could otherwise make the potato base watery. Staggering the cheese addition by placing two cups into the potato mixture initially and reserving one cup for the final five minutes prevents the dairy solids from breaking down into an oily film during the extended bake.
Managing workflow in a compact cooking space requires overlapping active prep with passive oven time so counters remain clear of clutter. While the casserole sits undisturbed for thirty minutes to heat through the center, crisp the bacon in a skillet and dice the green onions simultaneously. Thick-cut bacon yields sturdier crumbles that resist turning soggy when scattered over hot cheese. Rendering the fat slowly over medium heat prevents the rashers from burning before the interiors fully crisp up.
Visual cues replace thermometers when determining readiness in potato bakes. Watch for the edges of the potato mixture to bubble slightly and pull away from the sides of the greased dish, signaling that the interior has reached serving temperature. The final five minutes under direct oven heat transform the top layer of shredded sharp cheddar into a bubbling, golden crust that holds structural integrity when portioned.
Allowing the casserole to rest for five minutes off the heat allows the starches to set, making clean slices or scoops possible without structural collapse. Metal utensils can scratch non-stick coatings inside your casserole dish, so opt for a silicone spatula or a wooden spoon when serving portions to guests.
