Southwestern Broccoli & Potato Casserole

5 from 1 vote

Kids love this recipe!

When you’re on a time crunch and want to dish up something hearty for a crowd, allow a casserole to swoop to your rescue! The lifesaving dish makes a substantial amount of food with minimal prep on your part. This scrumptious Southwestern Broccoli & Potato Casserole is no exception! Vitamin-rich broccoli florets team up with red potatoes to form the bulk of this recipe. A savory sauce made up of flour, chicken broth, and butter is spiced up with some zesty green chilies and poured over the veggie blend. The casserole bakes for a mere 10 minutes, meaning it doesn’t carve out a significant chunk of time in your precious schedule.

We love mouthwatering cheeses like reduced-fat cheddar and shredded mozzarella, which melt to golden perfection in the oven and add to this casserole’s rich and creamy consistency. A nourishing source of vitamins and protein, this recipe is a surefire crowd-pleaser no matter the occasion!

5 from 1 vote

Southwestern Broccoli & Potato Casserole

This mouth-watering casserole will serve a crowd of people with delicious and nutritious ingredients.
Yield 8 people
Serving Size
Course Dinner
Cuisine American


  • 4 red potatoes medium
  • 2 cups broccoli florets small
  • 3/4 cup cheddar cheese reduced-fat, shredded
  • 3/4 cup mozzarella cheese part-skim, shredded
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt
  • 3 tablespoons pure butter
  • 2 tablespoons flour
  • 2 cups chicken broth fat-free
  • 1 1/2 cups Greek yogurt full-fat, optional sour cream
  • 4 ounces diced green chiles can
  • 3 green onions sliced


  • Preheat oven to 400 degrees.
  • Clean potatoes, rub with a little olive oil, and sprinkle with salt. Pierce potatoes with a fork, wrap in foil, and place on a baking sheet. Bake until slightly tender, about 45 minutes.
  • Allow potatoes to cool until they can be handled. Cut potatoes into 1-inch cubes. Toss together cut potatoes, broccoli, half of each cheese, pepper, and salt, and add to a 9 x 13-inch casserole pan.
  • In a medium saucepan, melt butter over medium-low heat. Add flour and whisk until smooth.
  • Slowly pour in the broth, raise to medium heat, and whisk until it reaches a gravy-like consistency. Remove from heat and add yogurt and green chiles.
  • Pour mixture over potatoes and broccoli and top with remaining mozzarella, then sprinkle cheddar in rows for a mouthwatering effect. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.
  • Sprinkle with green onions and serve!

Nutrition Information

Calories: 261kcal | Carbohydrates: 22g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 413mg | Fiber: 2g | Sugar: 5g |
SmartPoints (Freestyle): 9
Keywords Holiday, Low-Carb, Vegetarian

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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