Potato & Broccoli Casserole

To go with the Tangy Mustard Chicken, I chose another dish that included a little bit of Dijon mustard. The original recipe called for sour cream, but I just chose to leave it out to make it a little healthier. I also used less cheese, once again trying to be healthier (my trip to Mexico took a toll on my body!).

Potato and Broccoli Casserole

Serves 6

• 1 head fresh broccoli (cut into florets)
• 6 large potatoes (cubed)
• 2 (10.75 oz) cans Cream of Broccoli soup
• 2 1/2 cups shredded Cheddar cheese (I only used about 1 cup)
• 1 tsp Dijon mustard
• 3/4 cup bread crumbs

Directions:

1. Preheat oven to 325F and grease a 3-quart casserole dish.
2. In a large bowl, mix soup, cheese, and mustard until combined. Add the potatoes and broccoli and stir until coated completely.
3. Spoon into casserole dish and top with bread crumbs.
4. Bake until potatoes are tender (about 1 hour).

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