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
Hash Brown Broccoli Bake
Hash Brown Broccoli Bake
Prep Time
25 min
Cook Time
50 min
Yield
14 servings
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
- 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.
- Spoon half the potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes.
- Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.
Nutrition Facts
3/4 cup: 216 calories, 15g fat (9g saturated fat), 42mg cholesterol, 334mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 9g protein.
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