Cheesy Broccoli and Potato Casserole – Everyday Food with Sarah Carey

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Are you looking for a super delicious make-ahead breakfast or brunch idea? Join Sarah Carey as she creates this simple and flavorful recipe that’s topped with bacon and a dollop of tangy Greek yogurt.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.


Susan Rutherford says:

Can you peel the potatoes before boiling for 10 minutes?

TheAlexanderStephen says:

I’m too high for this

Melanie Armijo says:

This looked pretty good until you pulled out the bacon. Yuck! One serving is probably already 600 calories with bacon probably over 900.

cadareed says:

This can also be made with (thawed) frozen hash browns)

Wanda Newport says:

Why don't you put the recipe down below like some people does i would appreciate it if you did

sweety shah says:

Can we skip egg

Dorota Filar says:

Works like a charm, absolutely delicious 🙂 although i tend to incorporate the bacon (diced) into the mixture 🙂

Jennifer Hunter says:

I also love bacon

Jennifer Hunter says:

I love cheese, potatoes & broccoli. But not like this

Joey Burt says:

Sarah is so good at doing the chef banter. Whenever she says a cheesy chef thing like "everybody's gonna be clamoring for more" it makes me happy hahaha <3

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