Hashbrown Broccoli Casserole with Bechamel Sauce is the ultimate comfort dish. The béchamel sauce is made using Swiss cheese and cream cheese.
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Modern Country
Hashbrown Broccoli Casserole with Bechamel Sauce uses hash brown patties, broccoli, and a lot of cheese. This recipe was created when I thought hash browns would be delicious in a cream sauce. I think this dish is a modern take on a country breakfast casserole. The béchamel sauce is what makes it modern and fancy. If it was old country, I think a can of cream of mushroom soup would probably have been used instead. It would still be tasty, but not as delicious as this!
This recipe is one of my favourite creations. It is a dish that I can eat any time of the day – breakfast, lunch, and dinner. It is that good and my parents might be the biggest fans of this dish besides myself.
This is a vegetarian dish and has proven that vegetarian options can be just as delicious.
Hashbrown Broccoli Casserole with Bechamel Sauce
Ingredients
- 2 broccoli crowns boiled and roughly chopped
- 12 hash brown patties pan fried
- 1 cup bread crumb
- 2 Tbsp butter
Bechamel Cheese Sauce
- 2 Tbsp butter
- 2 Tbsp flour
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 2 cups milk
- 1 cup cream cheese
- 1 cup Swiss cheese shredded
Instructions
Bechamel Cheese Sauce
- In a medium sauce pan, on medium-low heat, melt butter and stir in flour. Mix until smooth.
- Add in milk gradually while stirring. Mix until smooth, add all other ingredients for the sauce.
Assembling
- In a large casserole dish, spread 1/4 of the sauce evenly.
- Place 6 panfried hash brown patties in the dish.
- Spread another 1/4 of the sauce to cover the hash brown patties.
- Place roughly chopped broccoli over the hash brown patties covered in sauce.
- Place next layer of hash browns over the broccoli.
- Pour remaining sauce over the hash browns.
- Bake at 350 F for 30 minutes, covered with foil.
- In a small bowl, melt the 2 Tbsp of butter and toss with bread crumbs.
- Remove casserole from the oven and spread bread crumbs over evenly.
- Bake covered for another 20-30 minutes until bread crumbs are crusty brown and the centre of the dish is bubbling, meaning fully heated and cooked through. Serve hot.
If you don’t usually have bread at home, you can pick out a single sourdough roll or something small for this recipe. Some grocery stores have gluten free bread in smaller portions as well rather than a whole loaf. It would not be the same without breadcrumbs so I hope you have luck with this step!
If you liked this vegetarian dish, I have another one you will likely love. Take a look at my Classic Ratatouille for French-inspired taste.
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