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.