Directions:
- In a greased 4- or 5-qt. slow cooker, combine the hash browns, broccoli, 3/4 cup cheese and onions.
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the soup, salt and mustard. Pour over potato mixture; stir to combine.
- Cover and cook on low for 4-5 hours or until potatoes are tender. Sprinkle with remaining cheese. Cover and cook 30 minutes longer or until cheese is melted. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.24 Kcal (298 kJ) | ||
| Calories from fat | 33.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 6% | |
|---|---|---|---|
| Cholesterol | 10.55mg | 4% | |
| Sodium | 187.84mg | 8% | |
| Potassium | 187.95mg | 4% | |
| Total Carbs | 6.86g | 2% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 40.9mg | 68% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 73.5 Kcal (308 kJ) | ||
| Calories from fat | 34.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 10.89mg | 4% | |
| Sodium | 193.82mg | 8% | |
| Potassium | 193.92mg | 4% | |
| Total Carbs | 7.08g | 2% | |
| Sugars | 1.67g | 6% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 3.36g | 7% | |
| Vitamin C | 42.2mg | 68% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 62.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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