Cheesy Potato and Broccoli Casserole
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4-5
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
- Set oven to 350°F.
- Grease an 8-inch square pan (or any size pan that will hold the mixture).
- 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.
- Add in the Parmesan cheese (if using), cream cheese and the cheddar Or Swiss cheese; stir until the cheese are completely melted.
- Stir in the hash brown potatoes; mix until combined.
- Spoon HALF of the mixture into a prepared baking dish; top with the broccoli, spoon the remaining mixture over the broccoli.
- Cover and bake for 25-30 minutes.
- In the meantime, in a small bowl, combine the bread crumbs with the Parmesan cheese, mix to combine; add in melted butter, mix well.
- Remove the casserole from the oven.
- Sprinkle the breadcrumb mixture just around the edges of the casserole; bake 10 minutes longer.
- Remove from oven; let sit for 10 minutes before serving.
- Note: do not overcook the broccoli, as it will become too soft when baked in the casserole.
Questions & Replies

Got a question?
Share it with the community!