Ingredients
2
tablespoons butter
1
small onion, chopped (1/4 cup)
1
tablespoon Gold Medal™ all-purpose flour
1 1/4
teaspoons Cajun seasoning
1 1/4
cups milk
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
3/4
cup freshly shredded Parmesan cheese (3 oz)
1
bag (20 oz) refrigerated shredded hash brown potatoes
Preparation
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.
