Hash Browns Casserole II

• Ready In: 1 hr 20 mins
• Serves: 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.