This dish is the bastard child of a broccoli casserole and dish of scalloped potatoes. And it is so good! A whole meal, in one ooey-gooey casserole.
It took a couple tries to get this one right, but I think this is it. I like using Velveeta because it’s got a certain nostalgia to the conquesos of my Texan youth, it adds a certain creamy cheesy-ness to the dish; plus it has been on sale at my local discount grocery store. If you are opposed to things that could be called ‘cheese product’ you could certainly use all shredded cheese.
Broccoli Scalloped Potato Casserole
Serves 4-6 – cost approx $1.26 per serving
- 4 slices bacon ($.75)
- 1 onion, diced ($.14)
- 2 stalks broccoli, stem small diced and crown cut into small florettes ($1.33)
- 1 can Cream of Mushroom soup ($.89)
- 2 cans worth of milk ($.49)
- 1/2 cup mayo ($.12)
- salt and black pepper, to taste
- 5-8 russet potatoes (depending on size, 3-4 lbs), peeled and thinly sliced – I find that the slicing blade of my food processor makes quick work of them. ($.69)
- 1 cup shredded cheese ($.63)
- 1/2 block Velveeta, thinly sliced ($.99)
Preheat the oven to 350 F. Start the casserole by crisping up the bacon over medium heat in a large pot. When the bacon is all crispy and the fat has rendered out, remove it and crumble the bacon to use later. Saute the onion and broccoli for 5 minutes or so, then add in the Cream of Mushroom soup and then use the now empty can to measure out two cans of milk into the pot. Bring to a simmer then mix in the mayo, reserved bacon crumbles and seasonings.
To assemble the casserole, start by laying down a layer of potatoes (using about 1/3 of them) in a 9 x 13 pan. Using a spider or slotted spoon, scoop out about half of the vegetables on top of the potatoes, sprinkle with a bit of shredded cheese and half of the sliced Velveeta. Put down another layer of potatoes (using another 1/3) then scoop out the rest of the vegetables and put the rest of the Velveeta and a sprinkle of cheese for good measure over them. Last, make the final layer of potatoes (the last 1/3) over the top of the casserole, pour the liquid left in the pot over the top of the casserole and let it drip down into all the layers. Top with any remaining shredded cheese. Bake at 350 F for 1 hour.