Broccoli Hashbrown Casserole

October 9, 2014 • Main Dish

Broccoli Hasbrown Casserole by Mediterranean Baby-1

I know that Broccoli Hashbrown Casserole doesn’t sound very Mediterranean…and it really isn’t.

That being said, I am taking a bit of culinary freedoms with my pregnancy, so I hope you’ll bear with me.  This is just good old comfort food tailored to my kids’ favorites, broccoli and hashbrowns.  I promise, it is absolutely bubbly, cheesy and delicious.  Oh, and it’s easy, did I mention that??

Broccoli Hasbrown Casserole by Mediterranean Baby-2

Broccoli Hash Brown Casserole


  • 12 lb. bag frozen hashbrowns, partially thawed
  • 1 10 3/4 oz. can condensed broccoli cheese soup
  • 1 16 oz. bag frozen broccoli
  • 1/2 cup sour cream
  • 8 oz. shredded colby jack cheese
  • 6 tbsp. butter, melted
  • 1 to 1 1/2 cups milk
  • salt and pepper


In a large bowl, combine hashbrowns, soup, sour cream, 4 oz. cheese, and melted butter. Combine thoroughly with a wooden spoon.

Add broccoli and continue to combine. Liberally salt and add a pinch of pepper.

Pour into a large casserole dish and top with remaining cheese.

Bake for 30 minutes, covered. Remove from oven and pour milk over the top of the casserole. Add enough milk to add moisture, but not soak the casserole.

Return to oven, covered for 30 minutes until bubbly.

Uncover and broil for 5 minutes.


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