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Home » Recipe Type » Casseroles
5 from 2 reviews

Cheesy Scalloped Potatoes With Broccoli

1 hour 25 minutes
broccolipotato
By: Pamela Reed
Posted:4/22/22
Updated:9/26/24
Jump to Recipe

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 2 reviews

Scalloped Potatoes Casserole with Broccoli (No Ham)

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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!
By: Pamela Reed
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 15 minutes minutes
Total Time 1 hour hour 25 minutes 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
Keyword: Cheesy Scalloped Potatoes
Vegetarian Fall, Spring
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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5 from 2 votes (2 ratings without comment)

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  1. Not Just A Mommy says

    December 2, 2015 at 9:58 pm

    You had me at potatoes…this looks amazing and creamy!

    Reply
  2. Britni says

    December 2, 2015 at 4:22 pm

    This looks so good! I love cooking with broccoli. My kids don’t like it so much but I bet they would eat it mixed in with all of this creamy goodness!

    Reply
  3. Becky says

    December 2, 2015 at 12:22 pm

    I will eat just about anything with potatoes in it and I love the creaminess of your recipe.

    Reply
  4. Molly says

    December 2, 2015 at 1:24 am

    Yummm! I also like the sides the best. This one looks delicious, my favorite dish is usually my moms mac & cheese, but this seems like it would be a close contender 🙂

    Reply
  5. Vidya @ Whats Ur Home Story says

    December 2, 2015 at 12:29 am

    That look so yum! Definitely trying it out.

    Reply
  6. Courtney Anne Mora-Ludwig says

    December 1, 2015 at 10:53 pm

    I am not a fan of broccoli but the picture actually makes it look good. I might try the recipe without the green stuff though, I love cream of mushroom soup and potatoes. Thanks.

    Reply
  7. Adelina Priddis says

    December 1, 2015 at 2:27 pm

    That looks so good! reminds me of my grandma too. She always made scalloped potatoes, but never quite this fancy.

    Reply
  8. Joanna says

    December 1, 2015 at 10:34 am

    this looks so good! I need to try it out.

    Reply
  9. Stacey says

    November 30, 2015 at 10:31 pm

    This looks sooo good! I’ll have to try it this week!

    Stacey
    http://www.goodmorningloretta.com

    Reply
  10. Gena says

    November 30, 2015 at 10:14 pm

    That dish looks soooo good! I’m saving this for my hubby because he’s a total broccoli and potatoes fan! And your pictures are beautiful!

    Reply
  11. Jenn - a traveling Wife says

    November 30, 2015 at 9:45 pm

    That looks absolutely amazing. I’m a big fan of anything that includes potatoes and broccoli.

    Reply
  12. Julie S. says

    November 30, 2015 at 8:42 pm

    This looks delicious! I love cheese broccoli so this is a win in my book.

    Reply
  13. Mary, Living a Sunshine Life says

    November 30, 2015 at 6:47 pm

    I’ve been looking for new ways to incorporate veggies into our dinners AND some new Campbell’s recipes. This is perfect! Thank you for sharing!

    Reply
  14. Tara @ Simple Food 365 says

    November 30, 2015 at 5:09 pm

    I always love sneaking broccoli into unexpected places. I’d have never thought to put it into scalloped potatoes, nor would I have thought to use cream of mushroom soup! Fantastic ideas – this is a must-try.

    Reply
  15. Megan @ The Dallas Mom says

    November 30, 2015 at 4:25 pm

    Wow – these look incredible! The ultimate comfort food. I can’t wait to try them!

    Reply
  16. Tonya says

    November 30, 2015 at 3:48 pm

    I want a bite! That looks amazing. I love using Campell’s sounds in recipes. They are such a handy way to throw together a delicious meal.

    Reply
  17. Diana Rambles says

    November 30, 2015 at 1:27 pm

    I’m going to make this with leftover turkey from Thanksgiving!

    Reply
  18. Dusty P says

    November 30, 2015 at 11:28 am

    Oh, I’m so hungry now! This is such a perfect comfort meal for weeknights!

    Reply
  19. Toni Thomason says

    November 30, 2015 at 11:17 am

    That looks so good and easy to make!! I know my family would love it!!

    Reply
  20. Ashley S says

    November 30, 2015 at 11:15 am

    Oh yum! This looks and sounds so tasty!

    Reply
  21. Marsha | Marsha's Baking Addiction says

    November 25, 2015 at 4:16 pm

    This meal looks so warm, and comforting. Perfect for chilly days! I love broccoli dishes!

    Reply
  22. Sarah @Whole and Heavenly Oven says

    November 19, 2015 at 7:59 am

    Oh my goodness…I’m pretty sure you just sealed the deal that THESE are the only way I’m going to want to eat potatoes now! All that cheesy broccoli goodness is KILLING me, Pamela!

    Reply
    • Pamela says

      November 19, 2015 at 9:31 am

      Don’t you love cheesy broccoli goodness?! Thanks Sarah!

      Reply
  23. Rachel @ Bakerita says

    November 18, 2015 at 8:23 pm

    This looks absolutely swoon-worthy! Anything that’s cheesy and has broccoli is right up my alley. 🙂

    Reply
    • Pamela says

      November 19, 2015 at 9:32 am

      Thanks Rachel!

      Reply
  24. Heather @ Sweet Precision says

    November 18, 2015 at 8:59 am

    I agree, side dishes are my favorite as well! Pretty sure I could do Thanksgiving without the turkey. I’m loving this dish though… you make broccoli look incredibly delicious!

    Reply
    • Pamela says

      November 19, 2015 at 9:34 am

      High 5 to side dishes Heather!

      Reply
  25. Dannii @ Hungry Healthy Happy says

    November 18, 2015 at 6:07 am

    All of my favourite things are in this dish. I love potatoes, broccoli and cheese together. I love campbell’s mushroom soup too – there is so much that you can do with it.

    Reply
    • Pamela says

      November 19, 2015 at 9:34 am

      I totally agree Dannii, I can’t wait to make more ooey gooey recipes with it!

      Reply
  26. Mary @chattavore says

    November 17, 2015 at 9:33 pm

    Oh yum, Pamela! This looks absolutely fantastic!

    Reply
    • Pamela says

      November 19, 2015 at 9:34 am

      Thank you Mary!

      Reply
  27. cheri says

    November 17, 2015 at 8:48 pm

    Hi Pamela, the sides are my favorite too, love that you added broccoli o this dish.

    Reply
    • Pamela says

      November 19, 2015 at 9:34 am

      Thanks Cheri, broccoli always makes everything better!

      Reply
      • Pat says

        November 21, 2016 at 12:50 pm

        I am going to make this dish , was wondering if I could use a 1pound bag ot frozen broccoli cuts instead of fresh broccollli

        Reply
        • Pamela says

          November 21, 2016 at 1:56 pm

          Hey Pat, absolutely you can! Enjoy! 🙂

          Reply
        • LJW says

          November 13, 2018 at 7:36 pm

          Pat,
          I am a frozen broccoli advocate, ’cause it’s always ready to use and can hang out patiently in my freezer until a recipe like this comes to my attention. Remember the moisture content is higher when frozen, so i recommend you thaw and blanche it in a small amount of water in the microwave. Let it cool, then wring it out with your hands to eliminate all the extra water. Then chop it up small as instructed. If you take this extra step, it shouldn’t compromise the density of the recipe.

          Reply
  28. Lindsey @ American Heritage Cooking says

    November 17, 2015 at 2:54 pm

    You make me want to eat broccoli which is no small feat! All the cheesy creamy goodness! So comforting. I just want to curl up with the whole baking dish away from anyone and their judgement! 🙂

    Reply
  29. Monica says

    November 17, 2015 at 2:46 pm

    I grew up eating many cans of Campbell soup and have fond memories. I agree about Thanksgiving and the sides. Vegetarian is a great way to go and I am totally with you.

    Reply
    • Pamela says

      November 19, 2015 at 9:35 am

      Me too Monica, tomato soup was one of my favorites and still is. In fact I think it’s going to be a tomato lunch on this muggy afternoon. I better stock up for Winter!

      Reply
  30. Shashi at RunninSrilankan says

    November 17, 2015 at 12:09 pm

    Love your use of cream of mushroom soup instead of dairy, Pamela!
    And – yay for your 1st vegetarian Thanksgiving!

    Reply
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