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Hash Brown Casserole

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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 igor@digex.net on Jan 28, 1997.

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