Shirley's Recipes

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Name: Hash Brown Casserole
Key Ingredient: hash browns
Preparation: cook, bake
Cuisine: American
Source: Cooking Light Magazine/January/February 1993
Food Group: vegetable
Meals: brunch; dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: 1:40
Comments: Low-fat version of Potato Casserole
Servings: 10

Vegetable cooking spray
1-1/2 cups chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon salt
1-1/4 cups skim milk
1/2 cup low-sodium chicken broth
1-1/2 cups (6 ounce) shredded reduced-fat sharp Cheddar cheese
3/4 cup (3 ounce) shredded Swiss cheese
1/2 teaspoon ground black pepper
1 cup nonfat sour cream alternative
1 (32 ounce) package 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 from heat; gradually add milk and broth, stirring with a wire whisk until blended. Cook over medium heat 5 minutes or until thickened, stirring constantly. Remove from heat; add cheeses and pepper, stirring until cheeses melt. Stir in sour cream.
Combine cheese mixture and potatoes; stir well. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray. Sprinkle with paprika. Cover and bake at 350F. for 35 minutes. Uncover and bake an additional 35 minutes.

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