Hash Brown Broccoli Bake

• 4 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 package (8 ounces) cream cheese, cubed
• 2 cups shredded Swiss cheese
• 6 cups frozen shredded hash brown potatoes (about 20 ounces), thawed
• 1 package (16 ounces) frozen chopped broccoli, thawed
• 1/2 cup dry bread crumbs

1. Preheat oven to 350u0b0. In a large saucepan, melt 2 tablespoons butter. Stir in flour, salt, nutmeg and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat. Add cheeses; stir until melted. Stir in potatoes.
2. Spoon half of potato mixture into a greased 2-qt. baking dish. Top with broccoli and remaining potato mixture. Bake, covered, 35 minutes.
3. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, covered, until heated through and topping is golden, 15-20 minutes.

butter, flour, salt, ground nutmeg, pepper, milk, cream cheese, swiss cheese, potatoes, broccoli, bread crumbs

Taken from www.tasteofhome.com/recipes/hash-brown-broccoli-bake/ (may not work)