Hash Brown Broccoli Bake

Name: Hash Brown Broccoli Bake
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 shredded Swiss cheese; 6 cups frozen shredded hash brown potatoes (about 20 ounces), thawed; 1 package (16 ounces) frozen chopped broccoli, thawed; 1/2 cup dry bread crumbs

11 ingredients

3 steps

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 shredded Swiss cheese
6 cups frozen shredded hash brown potatoes (about 20 ounces), thawed
1 package (16 ounces) frozen chopped broccoli, thawed
1/2 cup dry bread crumbs

Directions

1

Preheat oven to 350°. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add cheeses; stir until melted. Stir in potatoes.
2

Spoon half of potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes.
3

Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.