Ingredients
4 tablespoons butter, divided 2 tablespoons all-purpose flour1 teaspoon salt1/8 teaspoon ground nutmeg1/8 teaspoon pepper2 cups 2% milk1 package (8 ounces) cream cheese, cubed2 cups shredded Swiss cheese6 cups frozen shredded hash brown potatoes (about 20 ounces), thawed1 package (16 ounces) frozen chopped broccoli, thawed1/2 cup dry bread crumbs
Preparation
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 cheeses; stir until melted. Stir in potatoes.
Spoon half the potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes.
Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.
