Hash Browns Casserole Ii

• 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

1. Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion, and saute 3 minutes or until tender.
2. 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.
3. Cook over medium heat 5 minutes or until thickened, stirring constantly.
4. Remove from heat; add cheeses an pepper, stirring until cheeses melt. Stir in sour cream.
5. Combine cheese mixture and potatoes; stir well.
6. Spoon into a 13 x 9 x 2" baking dish coated with cooking spray.
7. Sprinkle with paprika.
8. Cover and bake at 350: for 35 minutes.
9. Uncover and bake an additional 35 minutes.

onions, vegetable oil cooking spray, allpurpose, dry mustard, salt, milk, nonfat chicken broth, lowfat, swiss cheese, pepper, sour cream, potatoes, paprika

Taken from www.food.com/recipe/hash-browns-casserole-ii-2718 (may not work)