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Creamy Potatoes and Broccoli Recipe

INGREDIENTS

2 1/2 C
Dehydrated Potato Slices (or dices), reconstituted
2 C
Freeze Dried Broccoli, reconstituted and drained
1/2 C
Freeze Dried Mushroom, reconstituted and drained
1 1/2 Tbsp
Flour
2 Tbsp
Butter
1 C
Milk
1/3 C
Dehydrated Sour Cream Powder
3/4 tsp
Salt
1/4 tsp
Pepper
1/4 tsp
Garlic Powder
1/4 tsp
Pepper
3 Slices
Yoder’s bacon, crisped and crumbled, or 1 tablespoon FD Bacon Bits
2/3 C
Freeze Dried Shredded Cheddar or Colby Cheese, reconstituted & drained

DIRECTIONS:

  1. Reconstitute all ingredients necessary.
  2. Cook potatoes in salted water until nearly tender; drain.
  3. Pre-heat oven to 350 F.
  4. Melt butter in a saucepan. Add flour and stir until smooth.
  5. Add milk gradually, whisking to get rid of any lumps. Cook until smooth and bubbly.
  6. Stir in sour cream powder and spices.
  7. Add mushrooms. Stir well and set aside.
  8. Layer potatoes in a prepared 8 or 9-inch casserole dish. Top with broccoli.
  9. Pour sauce over all, spreading evenly. Sprinkle bacon on top.
  10. Bake at 350 F for 30 minutes, then sprinkle cheese on top and bake 5 minutes more.
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