1 1/2 c. chopped onion
3 tbsp. flour
1/2 tsp. dry mustard
1/4 tsp. salt
1 1/2 c. skim milk
1/2 c. low sodium chicken broth
1 1/2 c. (6 oz.) shredded fat free Cheddar cheese
3/4 c. (3 oz.) fat free shredded Swiss cheese
1/2 tsp. pepper
1 c. fat free sour cream
1 (32 oz.) pkg. frozen southern style hash brown potatoes, thawed
Paprika

Coat medium saucepan with Pam. Add onion and saute until tender. Add flour, mustard and salt; stir well and cook 1 minute. Remove from heat, gradually add milk and broth, stirring with wire whisk until blended. Cook until thickened, stirring constantly. Remove from heat, add cheeses and pepper, stirring until cheeses melts. Stir in sour cream.

Combine cheese mixture and potatoes. Stir well. Spoon into 9 x 13 inch baking dish coated with Pam. Sprinkle with paprika. Cover with foil and bake 35 minutes. Uncover and bake additional 35-40 minutes. Serving size 1 cup. Yield 8 servings.