Broccoli-Cheddar Hash Browns |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Need a new go-to comfort food? Hash browns will fit the bill. This gooey combo of tender potatoes and broccoli pairs well with a wide variety of entrees. Ingredients:
1 package (30 ounces) frozen shredded hash brown potatoes |
2 cups frozen broccoli florets |
1-1/4 cups (5 ounces) shredded sharp cheddar cheese, divided |
2 green onions, chopped |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 cup whole milk |
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted |
1/2 teaspoon salt |
1/2 teaspoon dijon mustard |
Directions:
1. In a greased 4- or 5-qt. slow cooker, combine the hash browns, broccoli, 3/4 cup cheese and onions.
2. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the soup, salt and mustard. Pour over potato mixture; stir to combine.
3. Cover and cook on low for 4-5 hours or until potatoes are tender. Sprinkle with remaining cheese. Cover and cook 30 minutes longer or until cheese is melted. Yield: 8 servings.
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