Mom's Easter Potato-Zucchini Casserole

This is an easy make-ahead crowd pleaser to accompany a ham or roast. Don't tell the kids there's zucchini in it and they will never know! I always double the recipe since it goes fast. Broccoli can be substituted for the zucchini.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 329 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 cups milk
• 1 tablespoon butter, melted
• ½ cup shredded Swiss cheese
• ¼ cup dried bread crumbs
• 1 (8 ounce) package cream cheese, cubed
• 1 zucchini, shredded
• 4 cups frozen country-style (cubed) hash brown potatoes, thawed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Grease an 8x10-inch casserole dish.

Step 3

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.

Step 4

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.

Step 5

Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.

Step 6

Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.

Step 7

Transfer potato mixture to the prepared casserole dish.

Step 8

Bake in the preheated oven until bubbling, about 35 minutes.

Step 9

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.