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Hashbrown Casserole

Hashbrown Casserole

Ingredients:

  • 1 1/2 cups onions, chopped
  • vegetable 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

Instructions:

  1. Coat a medium saucepan with cooking spray; place over medium heat until hot.
  2. Add onion, and saute 3 minutes or until tender.
  3. Add flour, mustard, and salt; stir well, and cook an additional minute.
  4. Remove form heat; gradually add milk and broth, stir in with a wire whisk until blended.
  5. Cook over medium heat 5 minutes or until thickened, stirring constantly.
  6. Remove from heat; add cheeses an pepper, stirring until cheeses melt.
  7. Stir in sour cream.
  8. Combine cheese mixture and potatoes; stir well.
  9. Spoon into a 13 x 9 x 2″ baking dish coated with cooking spray.
  10. Sprinkle with paprika.
  11. Cover and bake at 350: for 35 minutes.
  12. Uncover and bake an additional 35 minutes.

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