Potato Broccoli Bake Recipe

Name: Potato Broccoli Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 3/4 c. raw potatoes, diced 1/2-inch; 1 lb. frozen cut broccoli; 1 1/2 c. 2% low-fat milk; 1/4 c. melted margarine; 1/4 c. flour; 1 tsp. salt; 1/8 tsp. paprika; 1/3 c. diced onions; 8 oz. 2% cottage cheese; 1/4 c. lite mayonnaise; 1 tsp. whole dried dill weed

Servings: persons

4 3/4 c. raw potatoes, diced 1/2-inch
1 lb. frozen cut broccoli
1 1/2 c. 2% low-fat milk
1/4 c. melted margarine
1/4 c. flour
1 tsp. salt
1/8 tsp. paprika
1/3 c. diced onions
8 oz. 2% cottage cheese
1/4 c. lite mayonnaise
1 tsp. whole dried dill weed

1
Steam potatoes in steamer for 5 minutes.
2
Blanch broccoli in steamer for 5 minutes.
3
Heat milk in suitable size kettle.
4
Make a roux by blending margarine and flour, mix together well.
5
Slowly add roux to hot milk, stirring until mixture thickens.
6
Add steamed potatoes, broccoli, salt, paprika, onions, cottage cheese, mayonnaise and dill weed; mix together.
7
Pour into greased casserole dish.
8
Bake in 325u00b0 oven for 35 to 40 minutes or until slightly browned.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 3/4 c. raw potatoes, diced 1/2-inch, 1 lb. frozen cut broccoli, 1 1/2 c. 2% low-fat milk, 1/4 c. melted margarine, and more.

Yes, Potato Broccoli Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Broccoli Bake

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