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Thursday, October 22, 2015

mom's easter potato-zucchini casserole

Ingredients

  • Servings: 6
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • 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.

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