Broccoli & Hash Brown Casserole

When I first started Burlap Kitchen I had no idea what I was doing. I still don’t, but I have learned a lot since starting this blog back in early 2014. I still have a long way to go, but I’m a firm believer in that old saying, “fake it till you make it!” So, until I make it, I will keep watering my dream until I blossom into the creative blogger I dream of being.

As I sit here thinking about some of the recipe photos I’ve posted in the past I have to chuckle. Mostly because if I don’t, I’d probably cry from embarrassment. I’m still not an expert when it comes to photography but I’m improving.  At least my photos don’t look like the food version of “People of Walmart” anymore.

Enough about me and blogging skills! Let’s talk about this yummy casserole. This recipe is similar to a green bean casserole, but much better in my opinion! The broccoli is tangled in a sea of heavy cream and shredded cheddar! I added some bacon and fried onions to add some crunch to this dish. I like to cook the broccoli until it is mushy, but that’s just my personal preference. If you like your broccoli more on the crunchy side, just don’t cook it quite as long as I did.

Please note that the broccoli must be put into the recipe frozen. If you steam it prior to adding it, the hashbrowns won’t cook and they will be hard.