Hash Brown Casserole

• 1 1/2 c. chopped onion
• 3 Tbsp. all-purpose flour
• 1/2 tsp. dry mustard
• 1/4 tsp. salt
• 1 1/4 c. skim milk
• 1/2 c. low-sodium chicken broth
• 1 1/2 c. (6 oz.) shredded, reduced-fat sharp Cheddar cheese
• 3/4 c. (3 oz.) shredded Swiss cheese
• 1/2 tsp. pepper
• 1 c. nonfat sour cream alternative
• 1 (32 oz.) pkg. frozen Southern-style hash brown potatoes, thawed
• paprika

1. Coat a medium saucepan with vegetable cooking spray; place over medium heat until hot.
2. Add onion and saute 3 minutes or until tender.
3. Add flour, mustard and salt; stir well and cook an additional minute.
4. Remove from heat; gradually add milk and broth, stirring with a wire whisk until blended.
5. Cook over medium heat 5 minutes or until thickened, stirring constantly.
6. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.

onion, flour, dry mustard, salt, milk, chicken broth, cheddar cheese, swiss cheese, pepper, nonfat sour cream alternative, frozen southernstyle hash brown potatoes, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=267500 (may not work)