Cheesy Potato and Broccoli Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 5 |
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Delicious...very cheesy! Ingredients:
2 tablespoons butter |
2 tablespoons flour |
salt and pepper |
1/8 teaspoon nutmeg |
2 cups half-and-half cream |
1 -2 tablespoon grated parmesan cheese (optional) |
1 (3 ounce) package cream cheese, cubed |
1/2 cup grated cheddar cheese (or more if desired) or 1/2 cup swiss cheese (or more if desired) |
4 cups frozen hash brown potatoes, thawed |
2 -3 cups frozen chopped broccoli, cooked and drained well (or 2-3 cups fresh broccoli, cooked until just firm-tender) |
1/2 cup fine dry breadcrumb |
3 -4 tablespoons grated parmesan cheese |
1/4 cup butter, melted |
Directions:
1. Set oven to 350°F.
2. Grease an 8-inch square pan (or any size pan that will hold the mixture).
3. In a saucepan over medium-low heat, melt the 2 Tbsp butter; whisk in flour, salt, pepper and nutmeg; whisk and cook for 1 minute, add in the half and half cream; whisk until thickened and bubbly.
4. Add in the Parmesan cheese (if using), cream cheese and the cheddar Or Swiss cheese; stir until the cheese are completely melted.
5. Stir in the hash brown potatoes; mix until combined.
6. Spoon HALF of the mixture into a prepared baking dish; top with the broccoli, spoon the remaining mixture over the broccoli.
7. Cover and bake for 25-30 minutes.
8. In the meantime, in a small bowl, combine the bread crumbs with the Parmesan cheese, mix to combine; add in melted butter, mix well.
9. Remove the casserole from the oven.
10. Sprinkle the breadcrumb mixture just around the edges of the casserole; bake 10 minutes longer.
11. Remove from oven; let sit for 10 minutes before serving.
12. Note: do not overcook the broccoli, as it will become too soft when baked in the casserole.
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