Hash Browns Casserole II
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 354.88 ml onions, chopped
- vegetable oil cooking spray
- 44.37 ml all-purpose flour
- 2.46 ml dry mustard
- 1.23 ml salt
- 295.73 ml skim milk
- 118.29 ml nonfat chicken broth
- 354.88 ml low-fat cheddar cheese
- 177.44 ml lowfat swiss cheese
- 2.46 ml pepper
- 226.79 g fat free sour cream
- 907.18 g frozen southern style hash brown potatoes, thawed
- paprika
directions
- 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.
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Reviews
-
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.
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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...