I wasn’t sure where I picked this recipe up because I had it written down on a loose piece of paper, so I did a search and discovered that it was a Taste of Home recipe! It’s a convenient one-dish casserole that is sure to please, making it a great dish to pass. Enjoy!

Broccoli-Potato Bake

4 Tbsp. butter, divided
2 Tbsp. all-purpose flour
1 t. salt
1/8 t. nutmeg
1/8 t. pepper
2 c. milk
1-8oz. pkg. cream cheese, cubed
2 c. shredded swiss cheese (cheddar may be substituted)
6 c. frozen shredded hash brown potatoes
1-16oz. pkg. frozen chopped broccoli, thawed (or use fresh, steamed)
1/2 c. dry bread crumbs

In a large saucepan, melt 2 Tbsp. of the butter. Stir in flour, salt, nutmeg, and pepper until smooth; gradually add milk. Bring to a boil, cook and stir for about 2 minutes or until thickened. Remove from the heat. Add cheeses and stir until melted. Stir in potatoes. Spoon 1/2 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 remaining butter, toss with bread crumbs and sprinkle over the casserole. Bake, uncovered 15-20 minutes or until heated through and topping is golden.

–Modified from Taste of Home

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