Prep 10 mins
Cook 1 hr 10 mins
- 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
- 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 form heat; gradually add milk and broth, stir in with a wire whisk until blended.
- Cook over medium heat 5 minutes or until thickened, stirring constantly.
- Remove from heat; add cheeses an pepper, stirring until cheeses melt. Stir in sour cream.
- Combine cheese mixture and potatoes; stir well.
- Spoon into a 13 x 9 x 2" baking dish coated with cooking spray.
- Sprinkle with paprika.
- Cover and bake at 350: for 35 minutes.
- Uncover and bake an additional 35 minutes.
Good, straight forward side dish. However, the author of the recipe forgot to list the sour cream in the list of ingredients. Thanksgiving morning I was preparing my casserole and got to the part where I was supposed to add it. I substituted some extra broth to make up for it, but it still ended up dry and gooey. My advice, don't try anything new on a holiday.
I found I didn't have any cream of chicken or mushroom to make the traditional Hash Brown Casserole, so I found this recipe. I substituted 1/2 1% milk and 1/2 Half and Half for the milk, used low-fat instead of non-fat sour cream and added 1/2 cup chopped green pepper instead of 1/2 cup chopped onions. Regular cheddar as well. Very yummy...but a more fat than recipe...
This was really good, and great if you're on WW. It smelled great cooking in the oven and was easy to prepare. The only thing it needed was more seasoning, it was pretty bland as is. But overall a great recipe! :) Thanks!