Hash Brown Broccoli Bake Recipe

5 3 2
Hash Brown Broccoli Bake Recipe
Hash Brown Broccoli Bake Recipe photo by Taste of Home
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Hash Brown Broccoli Bake Recipe

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5 3 2
Publisher Photo
Here's a perfect dish for a potluck or holiday buffet. It goes well with fish, poultry, pork or beef. Cheddar cheese can be substituted for Swiss. Often, I double the recipe to serve a crowd. —Jeanette Volker, Walton, Nebraska
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 cups 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

Directions

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.
Originally published as Hash Brown Broccoli Bake in Country Woman December/January 2008, p31

  • 4 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 cups 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
  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.
  2. 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.
  3. 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.
Originally published as Hash Brown Broccoli Bake in Country Woman December/January 2008, p31

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PenelopeWin User ID: 5924001 166805
Reviewed Oct. 13, 2014

"I enjoyed this dish and so did my family. I used gluten free cup for cup flour and the sauce thickened up nicely and crumbed up Rice Chex in the topping ( I think potato chips would work well too). I think this would even be good with some chicken in it."

MY REVIEW
VHolt82 User ID: 5912474 161416
Reviewed Apr. 1, 2011

"I LOVE this recipe!! I made it once and I am forever hooked!"

MY REVIEW
corvette768 User ID: 4456730 161240
Reviewed Dec. 28, 2010

"I made this as a side dish for Christmas dinner. Everyone loved it, including my nephew who hates broccoli. I will definitely be making this again."

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