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Creamy Broccoli Potato Bake

Serves: 8
Total Calories: 175

Ingredients

1 (10 1/2-ounce) can cream of broccoli soup, condensed
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups cubed ham
2 cups frozen chopped broccoli
1 (24-ounce) bag frozen shredded hash brown potato
1 cup crushed cornflakes

Directions:

Preheat oven to 350 degrees.

In a large bowl, stir together soup, milk, salt, pepper, ham, and broccoli. Fold in hash browns. Spread mixture evenly over the bottom of a lightly greased 9 x 13-inch pan. Sprinkle cornflakes over top. Cover with aluminum foil. Bake 45–55 minutes, or until hot in the center and bubbly around edges. For a crispier top, remove aluminum foil last 10–15 minutes of baking. Makes 8 servings.

Nutritional Facts:

Serves: 8
Total Calories: 175
Calories from Fat: 54

This Creamy Broccoli Potato Bake recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.


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