Broccoli-Potato Cheese Bake

I prefer to use the fresh broccoli, cooked or steamed to just firm tender.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 2  tablespoons flour
• 1  teaspoon salt (or to taste)
• 2  cups half-and-half cream or 2  cups milk
• 2 (3 ounce) packages cream cheese, softened (low fat is okay)
• 1⁄2 cup  shredded swiss cheese
• 4  cups frozen hash browns, thawed
• 1 (12 ounce) package  chopped frozen broccoli (don't overcook) or 1 (12 ounce) package fresh broccoli, cooked until firm-tender (don't overcook)
• 1 1⁄2 cups  breadcrumbs
• 4  tablespoons  melted butter
• 3  tablespoons parmesan cheese

Directions

1. Set oven to 350 degrees.
2. Grease a 10" x 6" baking dish OR a baking dish large enough to hold the mixture.
3. In a large saucepan, melt 2 tbsp butter.
4. Stir in flour and salt; add milk, and stir until bubbly.
5. Add cream cheese and Swiss cheese; stir until the cheese is completely melted.
6. Stir in the hash brown potatoes, and heat thoroughly.
7. Pour half of the mixture into prepared baking dish.
8. Layer cooked broccoli over the potato mixture.
9. Pour the remaining potato mixture over broccoli.
10. Mix the breadcrumbs with the melted butter and Parmesan cheese; sprinkle over top of casserole.
11. bake uncovered for 20-30 minutes, or until bubbly and browned lightly.