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Cheesy Hash Brown Casserole

6 tablespoons Dierbergs butter, melted
1 cup finely diced onion
1/2 cup Dierbergs flour
4 cups half-and-half
3 tablespoons chicken base (Better Than Bouillon)
1 package (8 ounces) Dierbergs finely shredded cheddar cheese
1 cup Dierbergs finely shredded colby jack cheese
1 carton (16 ounces) Dierbergs dairy sour cream
1 bag (30 ounces) frozen shredded hash brown potatoes
In Dutch oven, melt butter over medium-high heat. Add onion; cook stirring often until onion wilts, about 2 to 3 minutes. Sprinkle flour over top; stir until well mixed. Slowly stir in half-and-half; cook stirring often until thickened, about 3 minutes. Stir in chicken base, 1 1/2 cups of the cheddar cheese, colby jack cheese, and sour cream until cheese is melted and smooth. Gently stir in hash browns. Spread mixture in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Sprinkle remaining 1/2 cup cheddar cheese over top. Bake in 375°F. oven until golden brown and bubbly, about 45 minutes. Let stand 10 minutes before serving.

Makes 12 servings
Nutritional Information
Servings: Per serving
Calories: 438
Cholesterol: 93 mg
Fat: 32 g
Sodium: 861 mg
Carbohydrates: 26 g
Fiber: 1 g
Protein: 12 g
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