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Broccoli and Cheese Casserole with Jalapeño Jack Potato Topping
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Broccoli and Cheese Casserole with Jalapeño Jack Potato Topping

Try my re-invented Broccoli and Cheese Casserole with Jalapeño Jack Potato Kettle Brand Chips. It has the same flavors but way different taste than the classic casserole recipe.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 478kcal
Author Katie

Ingredients

  • 8 cups Fresh Broccoli
  • 2 cups Shredded Cheddar Cheese
  • 1 cups Heavy Cream
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 4 Cups Jalapeño Jack Kettle Brand Potato Chips crushed

Instructions

  • Preheat the broiler on low.
  • Boil broccoli in large stock pot with enough water just covering it. Cook on high for 15 minutes or until soft. Drain and put to the side.
  • In the same pot, make the cheese sauce. On low heat, heat the heavy cream until warm but not boiling (about 5 minutes). Remove the cream from the heat and mix in the salt, black pepper, and shredded cheddar cheese. Mix until melted and set to the side.
  • Spray an oven-safe dish with cooking spray. Place steamed broccoli in the dish. Pour cheese sauce on top. Place 4 cups of Jalapeño Jack Kettle Brand Potato Chips in a large gallon bag, and crush. Pour crushed potato chips on top of casserole. Broil on low for 1-2 minutes until the top is golden brown (watch to make sure the topping doesn't burn). Serve immediately.

Nutrition

Calories: 478kcal | Carbohydrates: 29g | Protein: 13g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 711mg | Potassium: 1035mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1287IU | Vitamin C: 89mg | Calcium: 276mg | Iron: 2mg