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  4. Cheesy Broccoli And Cauliflower Hashbrown Casserole
Cheesy Broccoli and Cauliflower Hashbrown Casserole

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Ingredients

  • 1 (30 oz) package frozen shredded hash brown potatoes
  • 1 (10 oz) package frozen chopped broccoli, thawed
  • 1 (10 oz) package frozen cauliflower florets, thawed
  • 1/2 cup butter, melted
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 (8 oz) container sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes cereal
  • 2 tablespoons butter, melted

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Cheesy Broccoli and Cauliflower Hashbrown Casserole

Created by: Howcan Team

Ingredients

  • 1 (30 oz) package frozen shredded hash brown potatoes
  • 1 (10 oz) package frozen chopped broccoli, thawed
  • 1 (10 oz) package frozen cauliflower florets, thawed
  • 1/2 cup butter, melted
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 1 (8 oz) container sour cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup crushed cornflakes cereal
  • 2 tablespoons butter, melted

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
  • In a large bowl, combine the frozen hash brown potatoes, thawed broccoli, and thawed cauliflower.
  • In a separate bowl, mix together 1/2 cup melted butter, cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, garlic powder, salt, and black pepper.
  • Pour the cheese mixture over the hash brown and vegetable mixture, and stir until well combined.
  • Spread the mixture into the prepared baking dish.
  • In a small bowl, mix together the crushed cornflakes and 2 tablespoons melted butter. Sprinkle this mixture over the top of the casserole.
  • Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is bubbly.
  • Allow to cool for 5 minutes before serving. Enjoy!
Main CourseSide Dish
American

The history of Cheesy Hashbrown Casserole with added broccoli and cauliflower is a delightful fusion of classic comfort food and nutritious vegetables. This dish originated in the heart of American home cooking, where inventive chefs sought to elevate the beloved hashbrown casserole by incorporating the wholesome goodness of broccoli and cauliflower. The addition of these cruciferous vegetables not only enhances the nutritional value but also imparts a delightful flavor and texture to the dish. Today, this modern twist on a timeless favorite can be found in family kitchens and restaurants across the country, where chefs continue to experiment with new variations to delight their patrons. For the best version of this dish, look for a restaurant that uses fresh, high-quality ingredients and expertly balances the cheesy richness with the earthy flavors of broccoli and cauliflower. Whether served as a side dish or a satisfying main course, this casserole is a testament to the enduring appeal of comfort food with a healthy twist.

60 min

|

8

|

320 calories

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
  • In a large bowl, combine the frozen hash brown potatoes, thawed broccoli, and thawed cauliflower.
  • In a separate bowl, mix together 1/2 cup melted butter, cream of chicken soup, sour cream, shredded cheddar cheese, chopped onion, garlic powder, salt, and black pepper.
  • Pour the cheese mixture over the hash brown and vegetable mixture, and stir until well combined.
  • Spread the mixture into the prepared baking dish.
  • In a small bowl, mix together the crushed cornflakes and 2 tablespoons melted butter. Sprinkle this mixture over the top of the casserole.
  • Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is bubbly.
  • Allow to cool for 5 minutes before serving. Enjoy!
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