Prep 15 mins
Cook 1 hr
I took this to a potluck meal at work, and was bombarded with requests for the recipe. It's fast and easy and delicious!
- 2 lbs hash brown potatoes
- 1 small onion, diced
- 1 pint half-and-half (I use milk)
- 8 tablespoons margarine
- 9 ounces American cheese
- 1 (12 ounce) container cottage cheese
- Spread potatoes evenly into greased 9" x 13" baking pan.
- Layer diced onion over potatoes.
- In a saucepan heat half-and-half, margarine and cheese.
- Cook until melted.
- Stir in cottage cheese.
- Pour sauce over potatoes.
- Let stand at least 1 hour or overnight.
- Bake at 350 degrees for 1 to 1 1/2 hours.
Yup. This is a cosmic experience! Simple to make, hard to stop eating! Many request to re-make this one over and over.
This was really good! I have made other cheese potato casseroles in the past and I was afraid this wouldn't be as good but it was! The only change I would make would be maybe use 1/2 -3/4 of a small onion. I was afraid that the onion would not cook but it did so there really is no need to cook it first ( which is what I thought about doing at first). I used half and half, low fat cottage cheese, Velveeta and all of the margarine called for, it turned out to be nice and creamy and cheesy and I didn't find it overly greasy. The recipe didn't say but I thawed my potatoes before I made this and it did sit in the fridge overnight. I will be saving this one, thanks!
Thank goodness I halved this recipe!!! I couldn't stop eating it!! Sooooo good! I didn't really read the recipe before I started to make it - and so it did not sit for an hour - and since the hash browns were frozen and dinner needed to get on the table - I cranked the oven up: 385 for the first 30 minutes (covered), then uncovered at 425 for an additional 30 minutes! Worked perfectly! And, it turned out I didn't have enough cheddar cheese - so I added about 2 ounces of smoked mozzarella to the sauce - great addition!!! In short, this recipe is yummy, a family pleaser AND fool-proof!!!