From Virginia Wiedemann:  "Q: What do you get when you cross a potato with a cow?
A: You get a hash brown casserole that is usually so terribly good, but horribly fattening! This version is also very good, and much healthier!"

Hash Brown Casserole

1-1/2 cup onion, finely chopped
2 tsp. canola or extra-virgin olive oil
3 Tbsp. flour
1/2 tsp. dry mustard
1-1/4 cups 1% milk
1/2 cup chicken broth
2 Tbsp. dry butter buds
1/4 tsp. salt
1-1/2 cups 2% extra-sharp cheddar, shredded
3/4 cup low fat Jarlsburg cheese, shredded
1/2 tsp. freshly ground pepper
1 cup non-fat sour cream
32 oz. bag frozen shredded potatoes
oven spray

Preheat oven to 350° F.  Spray a  9" x 13" casserole pan with oven spray.

Sauté onion in oil until tender.  Add flour, mustard, salt and pepper.  Slowly add milk and broth and cook until thick.  Add cheeses and stir to blend, then add sour cream.  Combine with potatoes.

Put into sprayed pan and bake, covered, 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, folks.