| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Swiss | Vegetables | 8 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 1 1/2 | c | Chopped onion |
| 3 | tb | All-purpose flour |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | Salt |
| 1 1/4 | c | Skim milk |
| 1/2 | c | 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 | ts | Pepper |
| 1 | c | Nonfat sour cream alternative |
| 32 | oz | Frozen Southern-style hash brown potatoes, (1 can) thawed |
| Paprika |
INSTRUCTIONS
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 13- x 9- x 2-inch baking dish coated with cooking spray. Sprinkle with paprika. Cover and bake at 350 deg for 35 minutes. Uncover and bake an additional 35 minutes. Yield: 8 servings (serving size: 1 cup). Per serving: 383 Calories; 20g Fat (48% calories from fat); 15g Protein; 34g Carbohydrate; 32mg Cholesterol; 742mg Sodium Recipe by: Cooking Light, Jan/Feb 1993, page 80 Posted to MC-Recipe Digest V1 #406 by [email protected] on Jan 28, 1997.
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