Cheesy Jalapeno Hashbrown Casserole

• 2 Tablespoons Butter
• 1 cup Onion, Chopped
• 2 whole Jalapenos, Chopped
• 1/4 cups All-purpose Flour
• 1-1/4 cup Low Fat Milk
• 1 teaspoon Chicken Base (chicken Bouillon Granules)
• 1/2 teaspoons Pepper
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Paprika
• 1/4 teaspoons Salt
• 1 cup Light Sour Cream
• 2 cups Cheddar Cheese, Shredded
• 2 pounds Frozen Hash Brown Potatoes, Thawed

1. Spray a 9x13 casserole dish with non-stick cooking spray. Set aside. Preheat oven to 350 F.
2. Melt butter in a small saucepan over medium heat. Add onions and jalapenos into the pan and cook for 5 minutes or until tender, stirring frequently.
3. Add flour into the butter mixture and stir for 30 seconds. Add milk, chicken base, and the next 4 ingredients (pepper through salt). Cook over medium-high heat stirring frequently until sauce thickens. Remove sauce from heat.
4. In a large bowl combine potatoes, sauce, sour cream and 1 1/2 cups shredded cheese. Mix well and pour into the prepared casserole dish. Top with remaining cheese. Bake at 350 F for 40 minutes or until lightly browned and cooked through.

butter, onion, ubc, low fat milk, chicken, pepper, garlic, ubc, ubc, sour cream, cheddar cheese, brown potatoes

Taken from tastykitchen.com/recipes/sidedishes/cheesy-jalapeno-hashbrown-casserole/ (may not work)