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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 12 |
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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. Ingredients:
4 tablespoons butter, divided |
2 tablespoons king arthur unbleached 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 |
Directions:
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.
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