HASH BROWN BROCCOLI BAKE

By curly

Ingredients

• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 package (8 ounces) cream cheese, cubed
• 2 cups (8 ounces) shredded Swiss cheese
• 6 cups frozen shredded hash brown potatoes, thawed
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1/2 cup dry bread crumbs

Details

Servings 12

Preparation

Step 1

In a large saucepan, melt 2 tablespoons butter. Stir in the flour, salt, nutmeg and pepper until smooth; gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted. Stir in potatoes.

Spoon half of the potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Cover and bake at 350° for 35 minutes.

Melt the remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, for 15-20 minutes or until heated through and topping is golden. Yield: 12-14 servings.