Potato Broccoli Casserole


This potato casserole is made with cream cheese, cheddar cheese, hash brown potatoes, and broccoli and other ingredients.

[If you're living in China and all forms of cheese are expensive, go cheap by using three or four Guangming-brand American cheese singles to replace the cheese in this recipe. They're less than RMB 2 a slice.]


  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon ground nutmeg

  • 2 cups milk

  • 1 (3-ounce) package cream cheese, cubed

  • 1/2 cup shredded mild cheddar cheese or process Swiss cheese

  • 16 ounces (about 4 cups) frozen hash brown potatoes, thawed

  • 2 cups frozen chopped broccoli, cooked and drained

  • 1/4 cup fine dry bread crumbs

  • 1 tablespoon melted butter


In a saucepan over medium low heat, melt the 2 tablespoons butter; blend in flour, salt, pepper, and nutmeg, and milk. Cook and stir until bubbly. Add cream cheese and Cheddar or Swiss cheese, stirring until melted. Stir in potatoes. Spoon half of the mixture into a shallow buttered baking dish, about 10x6x2-inch or 8-inch square. Top with broccoli. Spoon remaining mixture over the broccoli. Cover and bake at 350° for 30 to 35 minutes. Mix bread crumbs with remaining melted butter; sprinkle around edges of casserole. Bake, uncovered, 10 to 15 minutes longer. Makes 6 to 8 servings.