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Hash Brown Casserole

1 1/2 cups onion, 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 reduced fat cheddar cheese
3/4 cup lowfat Swiss cheese
1/2 teaspoon pepper
32 ounces frozen Southern style hash brown potatoes, thawed
paprika

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 form heat; gradually add milk and broth, stir in with a wire
whisk until blended. Cook over medium heat 5 minutes or until
thickened, stirring constantly. Remove from heat; and cheeses an
pepper, stirring until cheeses melt. Stir in sour cream. Combine
cheese mixture and potatoes; stir well. Spoon into a 13 x 9 x 2"
baking dish coated with cooking spray. Sprinkle with paprika. Cover
and bake at 350: for 35 minutes. Uncover and bake an additional
35 minutes.

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