Recipe - Hash Brown Casserole

Vegetable cooking spray
1 One half cup Chopped onion
3 tablespoon Allpurpose flour
One half teaspoon Dry mustard
One fourth teaspoon Salt
1 One fourth cup Skim milk
One half cup Lowsodium chicken broth
6 ounce Shredded reducedfat sharp
Cheddar cheese, (1 1/2
cups)
3 ounce Shredded Swiss cheese, (3/4
cup)
One half teaspoon Pepper
1 cup Nonfat sour cream
alternative
32 ounce Frozen Southernstyle hash
brown potatoes, (1 can)
thawed
Paprika

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 13 x 9 x
2inch baking dish coated with cooking spray. Sprinkle with paprika.

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

Per serving: 383 Calories; 20g Fat (48% calories from fat); 15g Protein;
34g Carbohydrate; 32mg Cholesterol; 742mg Sodium

Recipe by: Cooking Light, Jan/Feb 1993, page 80

Posted to MCRecipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.