 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
Ingredients:
1 1/2 cups onions, chopped |
vegetable oil cooking spray |
3 tablespoons all-purpose flour |
1/2 teaspoon dry mustard |
1/4 teaspoon salt |
1 1/4 cups skim milk |
1/2 cup nonfat chicken broth |
1 1/2 cups low-fat cheddar cheese |
3/4 cup lowfat swiss cheese |
1/2 teaspoon pepper |
8 ounces fat free sour cream |
32 ounces frozen southern style hash brown potatoes, thawed |
paprika |
Directions:
1. Coat a medium saucepan with cooking spray; place over medium heat until hot. Add onion, and saute 3 minutes or until tender.
2. Add flour, mustard, and salt; stir well, and cook an additional minute. Remove form heat; gradually add milk and broth, stir in with a wire whisk until blended.
3. Cook over medium heat 5 minutes or until thickened, stirring constantly.
4. Remove from heat; add cheeses an pepper, stirring until cheeses melt. Stir in sour cream.
5. Combine cheese mixture and potatoes; stir well.
6. Spoon into a 13 x 9 x 2 baking dish coated with cooking spray.
7. Sprinkle with paprika.
8. Cover and bake at 350: for 35 minutes.
9. Uncover and bake an additional 35 minutes.
|
|