Creamy Potatoes and Broccoli Recipe

Creamy Potatoes and Broccoli Recipe



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
2 Tbsp
1 C
1/3 C
Dehydrated Sour Cream Powder
3/4 tsp
1/4 tsp
1/4 tsp
Garlic Powder
1/4 tsp
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


  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.
Additional Information

Additional Information

Additional Info No

Customer Reviews

Back to Top