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
• 1 (32 oz.) pkg. Southern-style hash brown potatoes, thawed
• paprika

1. Coat a
2. medium saucepan with vegetable cooking spray.
3. Place over medium heat until hot.
4. Add onion and saute 3 minutes or until tender.
5. Add flour, mustard and salt; stir well and cook an additional minute.
6. Remove from heat; gradually add milk and broth, stirring with a wire whisk until blended.
7. Cook over medium heat 5 minutes or until thickened, stirring constantly.
8. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.
9. Combine cheese mixture and potatoes; stir well.
10. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray.
11. Sprinkle with paprika.
12. Cover and bake at 350u0b0 for 35 minutes.
13. Uncover and bake an additional 35 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=952526 (may not work)