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1 1/2 c finely chopped onion 2 tsp canola oil 3 T flour 1/2 tsp dry mustard 1/1/4 cups 1% milk 1/2 cup chicken broth (OR VEGETABLE BROTH) 2 T dry butter buds
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1/4 tsp salt 1 1/2 cups 2% extra sharp cheddar shredded 3/4 c low fat Jarlsburg cheese shredded 1/2 tsp freshly ground pepper 1 cup non fat sour cream 32 oz bag frozen shredded potatoes
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Sauté onion in oil till tender. Add flour, mustard, salt and pepper. Slowly add milk and broth and cook till thick. Add cheeses and stir to blend, then add sour cream. Combine with potatoes. Put into sprayed 9 x 13 pan and bake covered at 350 degrees for 35 minutes, and uncovered for 30 more minutes.
(This still has fat grams, so don't make a whole meal on this one item.) SERVES 4 - 8.
For another great potato recipe see my POTATOES AND CELERY recipe.
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