Monday, September 30, 2013

Hash Brown Casserole

Hash Brown Casserole

Makes 8 servings

Preheat oven to 350 degrees.
Prepare 9 X 13 baking dish with cooking spray.


1 1/2 cup chopped onion
3 tbsp flour
1/2 tsp dry mustard
1/4 tsp salt
1 1/4 cup skim milk
1/2 cup chicken broth
1 1/2 cup cheddar cheese, shredded
3/4 cup swiss cheese, shredded
1/2 tsp pepper
1 cup sour cream
1 32 oz. pkg. 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 9 X 13 baking dish coated with cooking spray.
Sprinkle with paprika.
Bake at 350 for about 45 minutes or until bubbly.

Dick and Hayden Cabell
The Inn at Sugar Hollow Farm (Near Charlottesville, VA )
6051 Sugar Hollow Road Crozet, VA 22932
Phone: 434-823-7086

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