Mom’s Easter Potato-Zucchini Casserole

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Ingredients

  • 2 Tbs butter
  • 2 Tbs all-purpose flour
  • 2 cups milk
  • 1 (8 oz) pkg cream cheese, cubed
  • 1/2 cup shredded Swiss cheese
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 4 cups frozen country-style (cubed) hash brown potatoes, thawed
  • 1 zucchini, shredded (or substitute broccoli)
  • 1 Tbs butter, melted
  • 1/4 cup dried bread crumbs

Directions

  1. Preheat oven to 350 degrees.
  2. Grease an 8×10-inch casserole dish.
  3. Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
  4. Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
  5. Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
  6. Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
  7. Transfer potato mixture to the prepared casserole dish.
  8. Bake in the preheated oven until bubbling, about 35 minutes.

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