Creamy Broccoli and Hash Brown Casserole

SERVES: 8

SERVING SIZE: 1/2 cup

COOK TIME: 50 Min

Add a bit of healthy variety to your favorite hash brown casserole with our recipe for Creamy Broccoli and Hash Brown Casserole. This casserole is great for sneaking some veggies into your morning meal, or you can serve it alongside dinner for a change-of-pace side!

What You'll Need

2 teaspoons canola oil
1/2 cup chopped onion
1 1/2 cup frozen chopped broccoli, thawed
2 tablespoons all-purpose flour
1 1/2 cup fat-free milk
1 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
3/4 cup reduced-fat shredded Cheddar cheese
1 (20-ounce) package refrigerated shredded hash brown potatoes
4 multi-grain crackers, coarsely crushed
Cooking spray

What to Do

Preheat oven to 375 degrees F. Coat a 7- x 11-inch baking dish with cooking spray.
In a large skillet over medium-high heat, heat oil; cook onion and broccoli 5 minutes, or until tender. Stir in flour until well combined. Add milk, garlic, nutmeg, salt, if desired, and pepper. Cook until mixture begins to thicken. Stir in cheese and potatoes; mix well.
Spoon mixture into baking dish and sprinkle with cracker crumbs. Lightly spray top of casserole with cooking spray.
Bake 40 to 45 minutes, or until golden and bubbly.

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 148
Calories from Fat 38
Total Fat 4.3g 7 %
Saturated Fat 1.6g 8 %
Trans Fat 0.0g 0 %
Protein 7.6g 15 %

Amount Per Serving % Daily Value *
Cholesterol 8.5mg 3 %
Sodium 213mg 9 %
Total Carbohydrates 21g 7 %
Dietary Fiber 2.3g 9 %
Sugars 3.6g 0 %

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Creamy Broccoli and Hash Brown Casserole

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marsh51

Apr 20, 2015

I gave this five stars because, I used it as a side for dinner and then was able to use the left overs as a base for an egg scramble, for our lunch. I will probably use this recipe again.