Hash Brown Casserole - 1 Recipe - Cooking Index
Hash Brown Casserole - 1 Recipe - Cooking Index
| Vegetable cooking spray | ||
| 1 1/2 cups | Chopped onion | |
| 3 tablespoons | All-purpose flour | |
| 1/2 teaspoon | Dry mustard | |
| 1/4 teaspoon | Salt | |
| 1 1/4 cups | Skim milk | |
| 1/2 cup | Low-sodium chicken broth | |
| 6 oz | Shredded reduced-fat sharp cheddar cheese - (1 1/2 cups) | |
| 3 oz | Shredded swiss cheese - (3/4 cup) | |
| 1/2 teaspoon | Pepper | |
| 1 cup | Nonfat sour cream alternative | |
| 32 oz | Frozen southern-style hash brown potatoes - (1 can) thawed | |
| Paprika |
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 from heat; gradually add milk and broth, stirring with a wire whisk until blended.
Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.
Combine cheese mixture and potatoes; stir well. Spoon into a 13x9x2 inch baking dish coated with cooking spray. Sprinkle with paprika.
Cover and bake at 350F for 35 minutes. Uncover and bake an additional 35 minutes. Yield: 8 servings (serving size: 1 cup).
Source:
Cooking Light, Jan/Feb 1993, page 80
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