HASH BROWNS CASSEROLE II

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Make and share this Hash Browns Casserole II recipe from Food.com.

Provided by rosasharn

Categories     Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 13

1 1/2 cups onions, chopped
vegetable oil cooking spray
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 1/4 cups skim milk
1/2 cup nonfat chicken broth
1 1/2 cups low-fat cheddar cheese
3/4 cup lowfat swiss cheese
1/2 teaspoon pepper
8 ounces fat free sour cream
32 ounces frozen southern style hash brown potatoes, thawed
paprika

Steps:

  • 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 form heat; gradually add milk and broth, stir in with a wire whisk until blended.
  • Cook over medium heat 5 minutes or until thickened, stirring constantly.
  • Remove from heat; add cheeses an pepper, stirring until cheeses melt. Stir in sour cream.
  • Combine cheese mixture and potatoes; stir well.
  • Spoon into a 13 x 9 x 2" baking dish coated with cooking spray.
  • Sprinkle with paprika.
  • Cover and bake at 350: for 35 minutes.
  • Uncover and bake an additional 35 minutes.

Nutrition Facts : Calories 216.4, Fat 3.4, SaturatedFat 1.8, Cholesterol 12.1, Sodium 361.9, Carbohydrate 32.4, Fiber 2.2, Sugar 3.6, Protein 14.6

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