Easy Cheesy Scalloped Potatoes with mushroom soup recipe. This baked casserole is so creamy because of the cream of mushroom soup we use. This is a classic side dish recipe for Thanksgiving!
Cheesy Scalloped Potatoes
First thing, these Cheesy Scalloped Potatoes are:
- Creamy
- Cheesy
- Easy to Make (hey cream of mushroom soup!)
- Family Friendly – Kids and Adults will both love them!
So they’re kinda the best!
We’ll be having our first Friendsgiving dinner this Friday and I’m so excited to see friends and eat all their yummy casseroles, side dishes and dessert. I’m also pretty excited to share this Cheesy Scalloped Potatoes casserole with them (and you!) as it’s a family favorite!
To me holidays are all about side dishes. I absolutely love them! Sure, during the holidays turkey is nice, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up! Those are my favorites!
Scalloped Potatoes with Mushroom Soup
I made these Cheesy Scalloped Potatoes with Grandma in mind because she would always make the most creamy potato casserole! It’s creamy, cheesy and uses my childhood favorite Cream of Mushroom Soup!
Besides the creamy soup to make it special, she would always add broccoli on top. If you need to find a way to make someone eat their broccoli, add it with Cheesy Scalloped Potatoes – now they’ll eat it!
Scalloped Potatoes Ingredients:
- 1/2 cup milk
- 23 oz can of Campbell’s Cream of Mushroom Soup
- 2 1/2 pounds potatoes – peeled and sliced
- 2 tablespoons butter – cut up into little pieces
- 1 cup shredded cheddar cheese
- one small head of broccoli – chopped small
- salt +pepper
Instead of using all that milk and a bunch of cheese this recipe is calls for Condensed Cream of Mushroom soup. I use Campbell’s but you can use any brand you want. You probably already have a can in your pantry for other favorite Thanksgiving side dishes but did you know it makes one heck of a potato dish too?
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.
How to Make Scalloped Potatoes
You’ll want to slice up 2.5 pounds of potatoes. I throw these into my food processor and they’re done within a minute. I always think it’s magic. Then you’ll want to cut up a head of broccoli. Use the reference photo below to the left to see the size of the broccoli cut up, each piece should be small.
Then start layering all the ingredients into your casserole dish. Do one layer and then do one more layer and it’s ready for the oven.
And once your hour and 15 minutes are up you’ll have a bubbling Scalloped Potatoes dish ready for serving.
Who wants a bite?
I hope you like this Scalloped Potatoes recipe and it helps you create a yummy dish your entire family will love!
If you try this Cheesy Scalloped Potatoes recipe, please leave a comment or share it on Instagram with tag #brooklynfarmgirl – I’m always looking for photos to feature and share!
More Side Dish Recipes:
Dairy Free Mashed Potatoes
Sweet Potato Soup
Potato Kale Stuffing
Carrot Casserole
Broccoli Mac and Cheese
Cheesy Green Beans
Also, check out all of my ideas for using leftover turkey!
Pin for later:
Cheesy Scalloped Potatoes
PrintIngredients
- 1/2 cup milk
- 23 oz can of Campbell's Cream of Mushroom Soup
- 2 1/2 pounds potatoes - peeled and sliced
- 2 tablespoons butter - cut up into little pieces
- 1 cup shredded cheddar cheese
- one small head of broccoli - chopped small
- salt +pepper
Instructions
- Preheat oven to 325 degrees.
- Mix your milk and Cream of Mushroom soup into a bowl.
- Put half of your potatoes into a large casserole dish.
- Put half of your cream of mushroom / milk mixture on top. Make sure to spread it around so it covers the potatoes.
- Add one tablespoon of your cut up butter on top.
- Add half of your broccoli on top.
- Add half of your shredded cheese on top.
- Sprinkle salt + pepper.
- Repeat one more time with all ingredients.
- Bake for 1 hour, 15 minutes.
- Serve warm and enjoy!
Not Just A Mommy says
You had me at potatoes…this looks amazing and creamy!
Britni says
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!
Becky says
I will eat just about anything with potatoes in it and I love the creaminess of your recipe.
Molly says
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 🙂
Vidya @ Whats Ur Home Story says
That look so yum! Definitely trying it out.
Courtney Anne Mora-Ludwig says
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.
Adelina Priddis says
That looks so good! reminds me of my grandma too. She always made scalloped potatoes, but never quite this fancy.
Joanna says
this looks so good! I need to try it out.
Stacey says
This looks sooo good! I’ll have to try it this week!
Stacey
http://www.goodmorningloretta.com
Gena says
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!
Jenn - a traveling Wife says
That looks absolutely amazing. I’m a big fan of anything that includes potatoes and broccoli.
Julie S. says
This looks delicious! I love cheese broccoli so this is a win in my book.
Mary, Living a Sunshine Life says
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!
Tara @ Simple Food 365 says
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.
Megan @ The Dallas Mom says
Wow – these look incredible! The ultimate comfort food. I can’t wait to try them!
Tonya says
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.
Diana Rambles says
I’m going to make this with leftover turkey from Thanksgiving!
Dusty P says
Oh, I’m so hungry now! This is such a perfect comfort meal for weeknights!
Toni Thomason says
That looks so good and easy to make!! I know my family would love it!!
Ashley S says
Oh yum! This looks and sounds so tasty!
Marsha | Marsha's Baking Addiction says
This meal looks so warm, and comforting. Perfect for chilly days! I love broccoli dishes!
Sarah @Whole and Heavenly Oven says
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!
Pamela says
Don’t you love cheesy broccoli goodness?! Thanks Sarah!
Rachel @ Bakerita says
This looks absolutely swoon-worthy! Anything that’s cheesy and has broccoli is right up my alley. 🙂
Pamela says
Thanks Rachel!
Heather @ Sweet Precision says
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!
Pamela says
High 5 to side dishes Heather!
Dannii @ Hungry Healthy Happy says
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.
Pamela says
I totally agree Dannii, I can’t wait to make more ooey gooey recipes with it!
Mary @chattavore says
Oh yum, Pamela! This looks absolutely fantastic!
Pamela says
Thank you Mary!
cheri says
Hi Pamela, the sides are my favorite too, love that you added broccoli o this dish.
Pamela says
Thanks Cheri, broccoli always makes everything better!
Pat says
I am going to make this dish , was wondering if I could use a 1pound bag ot frozen broccoli cuts instead of fresh broccollli
Pamela says
Hey Pat, absolutely you can! Enjoy! 🙂
LJW says
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.
Lindsey @ American Heritage Cooking says
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! 🙂
Monica says
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.
Pamela says
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!
Shashi at RunninSrilankan says
Love your use of cream of mushroom soup instead of dairy, Pamela!
And – yay for your 1st vegetarian Thanksgiving!