Hash Brown Casserole - 1

Recipe Ingredients

		Vegetable cooking spray
1 1/2 cups	93g / 3.3oz	Chopped onion
3 tablespoons	45ml	All-purpose flour
1/2 teaspoon	2.5ml	Dry mustard
1/4 teaspoon	1.3ml	Salt
1 1/4 cups	296ml	Skim milk
1/2 cup	118ml	Low-sodium chicken broth
6 oz	170g	Shredded reduced-fat sharp cheddar cheese - (1 1/2 cups)
3 oz	85g	Shredded swiss cheese - (3/4 cup)
1/2 teaspoon	2.5ml	Pepper
1 cup	237ml	Nonfat sour cream alternative
32 oz	909g	Frozen southern-style hash brown potatoes - (1 can) thawed
		Paprika

Recipe Instructions

Coat a medium saucepan with cooking spray; place over medium heat until hot.

Add onion, and saute 3 minutes or until tender. Add flour, mustard, and salt; stir well, and cook an additional minute. Remove from heat; gradually add milk and broth, stirring with a wire whisk until blended.

Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.

Combine cheese mixture and potatoes; stir well. Spoon into a 13x9x2 inch baking dish coated with cooking spray. Sprinkle with paprika.

Cover and bake at 350F for 35 minutes. Uncover and bake an additional 35 minutes. Yield: 8 servings (serving size: 1 cup).

Source:
Cooking Light, Jan/Feb 1993, page 80

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