Broccoli n' Potatoes recipe
All Recipes Side Dish Vegetables Broccoli
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
Nutrition Info
- 230.3 caloriescarbohydrate: 37.7 gcholesterol: 8.1 mgfat: 6.4 gfiber: 5.3 gprotein: 7 gsaturatedFat: 2.2 gservingSize: -sodium: 159.4 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Broccoli n' Potatoes
Directions
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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.
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.
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.