Thursday, September 20, 2007

Broccoli and Potato Bake

Have I mentioned that Kay likes broccoli?!! You may have noticed that we eat it often.

This is one of those great recipes to have for nights when you don't have any fresh food in the fridge and you don't feel like thinking too much. It is similar to the casseroles from when I was growing up but it is healthier because it does not use condensed soup with all that salt.

You can also assemble it ahead of time and then bake it at the last minute. I really need to find more recipes like this!!

Broccoli and Potato Bake

10 oz frozen broccoli, thawed
10 oz frozen hash browns, thawed
2 tablespoons margarine
2 tablespoons flour
2 cups milk
3 oz cream cheese, cut into small cubes
1/2 cup other shredded cheese (such as cheddar, Swiss, etc)
2 tablespoons melted butter
1/2 cup breadcrumbs
salt and pepper to taste

Thaw the broccoli and the hash browns (either in the fridge over night, in the microwave, or by running under hot water in a colander).

In a medium sauce pan, melt the margarine. Add the flour and stir constantly for 1-2 minutes. With the heat on low, slowly add the milk, half cup at a time, stirring constantly. When all the milk is incorporated, add the cheeses and stir until melted. Remove from heat and stir in the hash browns.

Pour this mixture into a casserole dish. Cover evenly with the broccoli.

Melt the margarine in the microwave and add the breadcrumbs. Sprinkle over the top of the broccoli. Add salt and pepper if you like.

Bake in a 350 degree oven for 30 minutes or until the bread crumbs are starting to brown and the sauce is bubbly.

Serves 5-6.

Kay: I like this very much. I eat all of it and don't complain at all. I like that it doesn't have onions in it. Sometimes I add extra breadcrumbs to mine.

Mom (Dana): We prefer the diced hash browns (here they are called "southern") but the shredded work as well. I've used fresh broccoli before and it has worked fine. I've never used fresh hash browns but I'm sure that would work as well.

We use different cheese every time. This time we had cheddar and havarti on hand so we used a combination of the two.

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