Mom's Easter Potato-Zucchini Casserole

2 Reviews

Prep: 20 min
Cook: 45 min
Ready In: 1 hr 5 min

“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.” - by kdelegan

Directions

Preheat oven to 350 degrees F (175 degrees C).
Grease an 8x10-inch casserole dish.
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.
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.
Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
Transfer potato mixture to the prepared casserole dish.
Bake in the preheated oven until bubbling, about 35 minutes.
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.

Nutrition

Amount Per Serving (6 total)

Calories
329 cal
16%

Fat
23.4 g
36%

Carbs
20.1 g
6%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

Tiffany

Apr. 15, 2012

"This was sooo good! Very creamy. I added a little diced ham and used canned diced potatoes but otherwise followed the recipe exactly. Delicious!!!..." See more"