Cheesy Crunchy Broccoli Scalloped Potato Casserole

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2 boxes (5 oz each) three cheese scalloped potatoes

4 cups boiling water

1 1/3 cups milk

2 tablespoons butter

1 ½ teaspoons Dijon mustard

1 bag (12 oz) frozen broccoli, cooked as directed on bag

3 cups cheese-flavored crackers, crushed


1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. Make potatoes as directed on box for stove-top directions. Stir in mustard. Add half the potatoes to baking dish, spreading evenly. Sprinkle broccoli over top. Pour remaining potatoes on top of broccoli. Sprinkle crushed crackers on top.

3. Bake 12 to 15 minutes or until sauce is bubbling. Let stand 5 minutes before serving (sauce will thicken as it stands).

Bon Appetit!

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