For an eye-opening start to the day, serve this spicy potato dish alongside your eggs or pancakes.
small onion, chopped (1/4 cup)
tablespoon Gold Medal™ all-purpose flour
teaspoons Cajun seasoning
cups shredded sharp Cheddar cheese (6 oz)
cup freshly shredded Parmesan cheese (3 oz)
bag (20 oz) refrigerated shredded hash brown potatoes
Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
In 12-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in flour and Cajun seasoning until combined. Slowly pour milk into onion mixture, stirring constantly until mixture is well combined and slightly thickened.
Reduce heat to medium-low. Stir in Cheddar cheese and 1/2 cup of the Parmesan cheese until melted. Fold in potatoes until evenly coated with cheese sauce. Spoon mixture into casserole.
Bake uncovered 30 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 14 to 17 minutes longer or until potatoes are tender and cheese is melted.
If you really like things spicy, add more heat with additional Cajun seasoning.
Frozen hash browns can be used in place of refrigerated ones. Thaw the hash browns before adding to the cheese sauce and increase the bake time to ensure they are thoroughly heated.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1/2 Cup)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.