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Broccoli and Cheese Hash Brown Casserole

A classic casserole made with crispy tater drums, vibrant blanched broccoli, and shredded cheddar cheese.

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School Foodservice

Prep Time

10 Mins

Cook Time

45 Mins


Serves 24


A classic casserole made with crispy tater drums, vibrant blanched broccoli, and shredded cheddar cheese.


  • 12 Cups (1536g) Tater Drums
  • 6 Cups (768g) Broccoli, Blanched, cut into florets
  • 3 Cups (384g) Cheddar Cheese, Shredded
  • 24 each Eggs


  1. Gather all ingredients and equipment.
  2. Bake tater drums on a parchment paper lined sheet tray at 400°F (204°C) for 12-15 minutes or according to package instructions. Then hold at 140°F (60°C).
  3. To blanch broccoli, pour water into pot and add salt and bring to a boil, submerge broccoli into pot, wait 50-60 seconds, remove broccoli, and submerge into bowl with iced water to stop the cooking process. Broccoli will be vibrant green. Cut into florets. Broccoli can also be steamed in a steamer for 4-5 minutes or until bright green and tender then immediately cooled in ice water. Drain and hold the broccoli at 40 F (4.4 C) until ready to use.
  4. Whisk eggs (24 each) together, add salt and pepper to taste. Add cheese (3 cups).
  5. Pre heat oven to 350°F (177°C)
  6. In a large, oiled parchment paper lined 2 inch deep, full hotel pan, place tater drums (12 cups) and broccoli florets (6 cups) then add egg cheese mixture right over then cover with foil that has been lightly sprayed with pan spray and bake for 40-45 minutes or until the egg mixture sets and the internal temperature is 160 F (71 C) Then remove foil and bake for another 5 minutes or until golden.
  7. Remove from oven and let cool slightly then serve immediately or hold other pans at 140 F (60 C) in hot box. (Each serving credits as ½ cup of starchy vegetables and ¼ cup dark green vegetables in addition to 2 oz MMA).

Meal Contributions:

  • ½ cup starchy vegetables
  • ¼ dark green vegetables
  • 2 oz MMA


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Nutrition Facts Per Serving









Vitamin C








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