- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 (8 ounce) package cream cheese, cubed
- 1/2 cup shredded Swiss cheese
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 4 cups frozen country-style (cubed) hash brown potatoes, thawed
- 1 zucchini, shredded
- 1 tablespoon butter, melted
- 1/4 cup dried bread crumbs
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8x10-inch casserole dish.
- 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.
- 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.
- Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
- Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
- Transfer potato mixture to the prepared casserole dish.
- Bake in the preheated oven until bubbling, about 35 minutes.
- Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.
03/28/2018
recipepes.com
Mom's Easter Potato-Zucchini Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
