2 tbsp. butter
2 tbsp. all purpose flour
2 c. milk
3 oz. cream cheese, cubed
1/2 c. shredded Swiss cheese
1 tsp. salt
1/8 tsp. ground nutmeg
1/8 tsp. pepper
16 oz. pkg. frozen shredded hash brown potatoes, thawed
10 oz. pkg. frozen chopped broccoli, cooked, drained
1/4 c. dry breadcrumbs
1 tbsp. melted butter

Melt 2 tablespoons butter in heavy Dutch oven over low heat; add flour and cook 1 minute stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly. Add cream cheese, Swiss cheese, salt, nutmeg and pepper; cook over low heat, stirring constantly, until cheese melts. Add potatoes, stir well.

Spoon one half potato mixture into lightly greased 9 inch square baking dish; spread broccoli evenly over potatoes. Spoon remaining potatoes over broccoli layer. Cover and bake at 350 degrees for 35 minutes.

Combine breadcrumbs and 1 tablespoon melted butter, stirring to coat breadcrumbs; sprinkle over casserole. Bake uncovered and additional 10-15 minutes. Yield: 8 servings.