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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is from a treasured local community cookbook. Yes, there are dozens of variations on this recipe - but this one really is a standout! It's particularly nice if someone in your family detests sour cream. Two tips... 1) the potatoes *must* be totally thawed to cook properly, so zap them in the microwave if necessary until completely soft; 2) virtually every recipe you'll see suggests baking for 45 min., but I find an hour (or even 70 min.) is much better. The crispy brown edges you'll get are the best part! Ingredients:
1 (12 ounce) carton low fat cottage cheese |
1 1/2 teaspoons fresh lemon juice |
2 tablespoons milk |
1 (2 lb) bag frozen southern style hash brown potatoes, completely thawed |
1 (10 1/4 ounce) can cream of chicken soup |
1/2 cup butter, divided |
12 ounces cheddar cheese, grated |
1/2 teaspoon garlic powder |
1 teaspoon salt, to taste |
1/2 medium onion, chopped |
1 cup crushed corn flakes (measured after crushing) |
1/2 cup grated parmesan cheese |
1 teaspoon sweet paprika |
Directions:
1. Preheat oven to 350 degrees.
2. Put cottage cheese, lemon juice and milk in a blender or food processor and process for 10- 15 seconds until smooth.
3. Put thawed potatoes in an even layer in an ungreased 9x13-inch glass baking dish.
4. Melt 1/4 cup butter in a medium saucepan over low heat.
5. Remove from heat and add soup, cottage cheese mixture, grated Cheddar cheese, garlic powder, salt and onion to the melted butter; stir well to combine.
6. Pour mixture over potatoes, using the back of a mixing spoon to spread evenly.
7. Sprinkle crushed cornflakes over the casserole.
8. Melt the remaining 1/4 cup butter and drizzle evenly over all.
9. Top with grated Parmesan and a generous sprinkling of paprika.
10. Bake for approximately 1 hour (or up to 1 hour and 10 minutes), until potatoes are completely tender and edges of topping are beginning to brown nicely.
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