Cheesy Potato And Broccoli Casserole - cooking recipe

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

Preparation

Set oven to 350\u00b0F.
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.