Name: Hash Brown Broccoli Bake
Prep time: 25 min
Cook time: 50 min
Total time: 75 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

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

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

Instructions

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 cream cheese and Swiss cheese; stir until melted. Stir in potatoes.

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

3 Melt remaining 2 tablespoons butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until casserole is heated through and topping is golden, 15-20 minutes.