#2183 - Potato Broccoli Bake

(by Dorothy [Renn] Hafer - friend)

2 TBSP butter
2 TBSP flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
2 cups milk
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup shredded cheddar cheese
16oz. hash brown potatoes (thawed)
1 - 10oz. box frozen chopped broccoli (cooked and drained according to box directions)
3 slices buttered bread (cut into bite sized pieces)

In a saucepan over medium heat add butter--melt. Add salt, pepper and nutmeg--stir. Add flour--stir. Slowly add milk while stirring--cook/stir until it starts to bubble. Add shredded cheddar cheese and cream cheese--cook/stir until cheese is melted. Add thawed hash brown potatoes--cook/stir until hot. Remove from heat--pour half of the hash brown mixture into a greased 2 qt. casserole dish. Spread the drained broccoli over the hash brown mixture. Spread the rest of the hash brown mixture over the broccoli. Spread buttered bread pieces all over the top. Bake at 350 degrees (covered) for 35 minutes, then remove cover and bake 10-15 minutes longer.