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Home » recipes » Dinner » Cheesy Scalloped Potatoes With Broccoli

Cheesy Scalloped Potatoes With Broccoli

1 hour 25 minutes
broccolipotato
Posted:4/22/22
Updated:4/22/22
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Layers of scalloped potatoes and broccoli in a creamy cheesy sauce baked to golden perfection. This homemade recipe is made easy by using a can of cream of mushroom soup. You will have this easy casserole ready for the oven in just 10 minutes!

closeup of cheesy scalloped potatoes with broccoli.

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?

spoon holding scalloped potatoes and broccoli.

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. 

  1. Potatoes- peeled and sliced into equal thickness. You can use any type of potato for this recipe, however, russet potatoes are ideal because they bake up really well. Other great options are Idaho and Yukon gold. 
  2. Broccoli- you need 1 small head cut into bite-sized florets. 
  3. Cream of Mushroom Soup- I use Campbell’s but any brand will do for this potato and broccoli casserole.  You can even make homemade cream of mushroom soup if you’re feeling up for it (it’s easy!).
  4. Milk- mixed with the mushroom soup to make the sauce base. 
  5. Butter- gives the layers a rich and buttery flavor that makes it even more delicious! 
  6. Cheese- makes everything taste so much better! I used Cheddar for its sharp and savory taste and melty texture! However, feel free to use other types of cheese like mozzarella, Gruyére, or fontina. 
  7. Salt +pepper- to taste.

potatoes, broccoli and cream of mushroom soup on table.

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.

closeup of unbaked scalloped potatoes in baking dish.

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! 

baking dish filled with scalloped potatoes with cheese on top.

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. 
side view of creamy scalloped potatoes.

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:

Layers of scalloped potatoes and broccoli in a creamy cheesy sauce baked to golden perfection. This homemade recipe is made easy by using a can of cream of mushroom soup. You will have this easy casserole ready for the oven in just 10 minutes!
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5 from 1 vote

Cheesy Scalloped Potatoes with Broccoli

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Layers of scalloped potatoes and broccoli in a creamy cheesy sauce baked to golden perfection. This homemade recipe is made easy by using a can of cream of mushroom soup. You will have this easy casserole ready for the oven in just 10 minutes!
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time 1 hour 25 minutes
serves 8

Ingredients

  • 2 1/2 pounds potatoes peeled and sliced thin
  • (2) 10 ounce cans cream of mushroom soup
  • 1/2 cup milk
  • 1 small head broccoli chopped into small florets
  • 2 tablespoons butter cut up into small cubes
  • 1 cup shredded cheddar cheese
  • salt +pepper

Instructions

  • Preheat oven to 325 degrees F.
  • Spray a 11×8 baking dish with nonstick spray. Place down half of the potatoes into the dish.
  • In a small bowl mix cream of mushroom soup and milk together. Pour half of the cream of mushroom soup mixture on top of the potatoes, making sure to spread it around so it completely covers the potatoes.
  • Add half of the broccoli on top of the potatoes.
  • Add one tablespoon of the cubed up butter on top of the broccoli.
  • Sprinkle half of the cheddar cheese on top fully covering. Sprinkle salt and pepper to season.
  • Repeat the layers one more time so all the ingredients are gone.
  • Place in the oven, uncovered, and bake for 1 hour and 15 minutes.
  • Remove from oven, allow to cool for a few minutes before serving. Enjoy!

Nutrition Information:

Calories: 243kcal (12%)
Course:Side Dish
Cuisine:American
Keyword:Cheesy Scalloped Potatoes
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. cathi beatty says

    February 6, 2022 at 4:10 pm

    Do you baked covered or uncovered?

    Reply
    • Pamela says

      February 6, 2022 at 7:37 pm

      Hey Cathi, I bake uncovered. Enjoy the potatoes!

      Reply
  2. Barry says

    March 7, 2019 at 12:01 am

    20 Scalloped Potato Recipes for the Easiest, Cheesiest Thanksgiving Side. Load up your plate with a heaping helping of this side.

    Reply
  3. Gabby says

    January 22, 2019 at 7:39 pm

    Just made this with almond milk and cauliflower (we were out of broccoli). Very good!

    Reply
  4. Sue says

    November 24, 2018 at 7:05 pm

    Covered or uncovered?

    Reply
    • Pamela says

      November 24, 2018 at 8:45 pm

      Uncovered.

      Reply
  5. Susan says

    October 15, 2018 at 4:45 pm

    I am not really fond of cooking with Campbells soups because of the salt content. I will make this dish with almond milk and canned coconut milk though!!

    Reply
  6. Vickie says

    July 29, 2018 at 1:14 pm

    Would it work with water instead of milk.

    Reply
    • Pamela says

      July 29, 2018 at 8:31 pm

      Hey Vickie, it will def work with water, it just might not be as creamy. Enjoy!

      Reply
  7. Jarred says

    December 14, 2016 at 10:38 am

    Hi, I live alone and would like to make this. Can I just cut everything in half? If , what would be the time and temp?

    Reply
    • Pamela says

      December 14, 2016 at 10:49 am

      Hey Jarred, you sure can, just half all the ingredients and cook at same time and temperature. Enjoy.

      Reply
      • Jarred says

        December 14, 2016 at 10:58 am

        Thank you for the prompt response. I’m starving!

        Reply
  8. sandy says

    October 30, 2016 at 8:53 am

    this is an awesome recipe .. I changed it a smidgen, i left out the broccoli but added a 2nd can of mushroom soup,i used 1/2c of almond/coconut milk and 2 tbsp of olive oil instead of butter …. definitely will make it again

    Reply
    • Pamela says

      October 30, 2016 at 8:54 pm

      Hey Sandy, thanks for letting me know you enjoyed this dish. Making it with coconut milk sounds delicious!

      Reply
  9. Eva says

    February 21, 2016 at 11:28 pm

    Oh my goodness. This is the most fantastic recipe ever. So easy to make. Thanks.

    Reply
    • Pamela says

      February 22, 2016 at 11:10 am

      Glad you enjoyed Eva! Thanks for stopping by!

      Reply
  10. therere says

    December 4, 2015 at 8:23 am

    I don’t use cream of mushroom soup because doesn’t have enough flavor, I use cream of celery much better.

    Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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