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Potato and Broccoli Casserole

Serves 6 | 

A deliciously simple dish that tastes amazing.



Ingredients:

2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 cups milk
3 oz cream cheese
1/2 cup shredded cheddar cheese
16 oz frozen hash brown potatoes, thawed
2 cups chopped broccoli, cooked and drained
1/4 cup fine dry bread crumbs
1 tablespoon melted butter

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium-low heat, melt the 2 tablespoons butter. Stir in flour, salt, pepper, and nutmeg, and milk. Cook and stir until bubbly. Add cream cheese and cheddar, stirring until melted. Stir in potatoes.
  3. Spoon half of the mixture into an 8-inch baking dish. Top with broccoli. Spoon remaining mixture over the broccoli.
  4. Cover and bake for 30- 35 minutes. Remove from oven after baking.
  5. Mix bread crumbs with 1 tablespoon melted butter; sprinkle over casserole. Return to oven and bake, uncovered and an additional 10-15 minutes.
Potato and Broccoli Casserole
Serves 6
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 cups milk
3 oz cream cheese
1/2 cup shredded cheddar cheese
16 oz frozen hash brown potatoes, thawed
2 cups chopped broccoli, cooked and drained
1/4 cup fine dry bread crumbs
1 tablespoon melted butter
  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium-low heat, melt the 2 tablespoons butter. Stir in flour, salt, pepper, and nutmeg, and milk. Cook and stir until bubbly. Add cream cheese and cheddar, stirring until melted. Stir in potatoes.
  3. Spoon half of the mixture into an 8-inch baking dish. Top with broccoli. Spoon remaining mixture over the broccoli.
  4. Cover and bake for 30- 35 minutes. Remove from oven after baking.
  5. Mix bread crumbs with 1 tablespoon melted butter; sprinkle over casserole. Return to oven and bake, uncovered and an additional 10-15 minutes.
Season: Winter
Course: Dinner
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Potato and Broccoli Casserole

Serves 6

Ingredients:

2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 cups milk
3 oz cream cheese
1/2 cup shredded cheddar cheese
16 oz frozen hash brown potatoes, thawed
2 cups chopped broccoli, cooked and drained
1/4 cup fine dry bread crumbs
1 tablespoon melted butter

Potato and Broccoli Casserole

2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 cups milk
3 oz cream cheese
1/2 cup shredded cheddar cheese
16 oz frozen hash brown potatoes, thawed
2 cups chopped broccoli, cooked and drained
1/4 cup fine dry bread crumbs
1 tablespoon melted butter

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium-low heat, melt the 2 tablespoons butter. Stir in flour, salt, pepper, and nutmeg, and milk. Cook and stir until bubbly. Add cream cheese and cheddar, stirring until melted. Stir in potatoes.
  3. Spoon half of the mixture into an 8-inch baking dish. Top with broccoli. Spoon remaining mixture over the broccoli.
  4. Cover and bake for 30- 35 minutes. Remove from oven after baking.
  5. Mix bread crumbs with 1 tablespoon melted butter; sprinkle over casserole. Return to oven and bake, uncovered and an additional 10-15 minutes.

Potato and Broccoli Casserole

Serves 6
  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium-low heat, melt the 2 tablespoons butter. Stir in flour, salt, pepper, and nutmeg, and milk. Cook and stir until bubbly. Add cream cheese and cheddar, stirring until melted. Stir in potatoes.
  3. Spoon half of the mixture into an 8-inch baking dish. Top with broccoli. Spoon remaining mixture over the broccoli.
  4. Cover and bake for 30- 35 minutes. Remove from oven after baking.
  5. Mix bread crumbs with 1 tablespoon melted butter; sprinkle over casserole. Return to oven and bake, uncovered and an additional 10-15 minutes.
Season: Winter

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