Side Dish Recipe ‹ Broccoli n' Potatoes

I came up with this recipe trying to combine different broccoli casserole recipes to make it the perfect easy-to-make comfort food!

Ingredients

• 6 large potatoes, peeled
• 1 pound broccoli, cut into florets
• 3 tablespoons vegetable oil
• 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
• ⅓ cup milk
• salt to taste
• 1 pinch garlic powder, or to taste
• ⅓ (8 ounce) package shredded sharp Cheddar cheese

Cooking Directions

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool slightly. Thinly slice potatoes.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 3 minutes.
3. Heat vegetable oil in a skillet over medium heat; cook sliced potatoes until lightly browned, about 5 minutes. Stir broccoli, cream of chicken soup, milk, salt, and garlic powder into potatoes; cook until heated through, about 5 minutes. Add Cheddar cheese to broccoli-potato mixture; cook until cheese melts, about 1 minute.

Nutrition Facts

• calories230.3
• carbohydrateContent37.7 g
• cholesterolContent8.1 mg
• fatContent6.4 g
• fiberContent5.3 g
• proteinContent7 g
• saturatedFatContent2.2 g
• sodiumContent159.4 mg
• sugarContent2.9 g