|Hash Brown Casserole
A recipe from the Sneaky Kitchen
1-1/2 cup onion, finely chopped
2 tsp. canola or extra-virgin olive oil
3 Tbsp. flour
1/2 tsp. dry mustard
1-1/4 cups 1% milk
1/2 cup chicken broth
2 Tbsp. dry butter buds
1/4 tsp. salt
1-1/2 cups 2% extra-sharp cheddar, shredded
3/4 cup low fat Jarlsburg cheese, shredded
1/2 tsp. freshly ground pepper
1 cup non-fat sour cream
32 oz. bag frozen shredded potatoes
Preheat oven to 350° F. Spray a 9" x 13"
casserole pan with oven spray. Sauté onion in oil until tender. Add flour, mustard,
salt & pepper. Slowly add milk & broth & cook until thick. Add
cheeses & stir to blend, then add sour cream. Combine with potatoes.
Put into sprayed pan & bake, covered, for 35 minutes, & uncovered for 30 more minutes.