Southwestern Broccoli & Potato Casserole

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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!

Southwestern Broccoli & Potato Casserole

Southwestern Broccoli & Potato Casserole

Yields: 8 servings | Calories: 261 | Total Fat: 14g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 413mg | Carbohydrates: 22g | Fiber: 2g | Sugar: 5g | Protein: 13g | SmartPoints (Freestyle): 9


  • 4 medium red potatoes
  • 2 cups small broccoli florets
  • 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 full-fat Greek yogurt, (optional sour cream)
  • 1 (4-ounce) can diced green chiles
  • 3/4 cups shredded cheddar cheese, reduced-fat
  • 3/4 cups shredded mozzarella, part-skim
  • 3 green onions, sliced


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. In a medium sauce pan, melt butter over medium-low heat. Add flour and whisk until smooth.
  5. Slowly pour in broth, raise to medium heat, and whisk until it reaches a gravy-like consistency. Remove from heat and add yogurt and green chiles.
  6. 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.
  7. Sprinkle with green onions and serve!

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