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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!
- 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
- Preheat oven to 350 degrees.
- Put cottage cheese, lemon juice and milk in a blender or food processor and process for 10- 15 seconds until smooth.
- Put thawed potatoes in an even layer in an ungreased 9x13-inch glass baking dish.
- Melt 1/4 cup butter in a medium saucepan over low heat.
- 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.
- Pour mixture over potatoes, using the back of a mixing spoon to spread evenly.
- Sprinkle crushed cornflakes over the casserole.
- Melt the remaining 1/4 cup butter and drizzle evenly over all.
- Top with grated Parmesan and a generous sprinkling of paprika.
- 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.
I haven't tried this recipe yet, though I intend to for our christmas morning breakfast. I was just thinking about Sally's comment. I thought that maybe, if you would like to have a crispy hashbrown bed, then maybe try baking the hashbrowns first, almost like a pie or pizza crust. They will probably still soften up after baking with everything else, but may still be somewhat "crispy". I'm going to try this - I'll let you know how it goes!
YUMMY -- This is a nice variation -- I usually put the sour cream in the casserole -- but I really liked the cottage cheese. I would have never thought of doing that. I noticed someone mentioned that they were a bit disappointed that these were not "crispy". I don't think they realized this is more of a casserole dish than a side of "hash browns" served the traditional way. This is especially nice because the ingredients can be thrown together ahead of time. Thanks for pointing out that the potatoes need to be thawed -- it's an important piece of information to ensure a lovely, creamy casserole.
Seems I may be thinking something different when I make these recipe's with the hashbrowns. I expect them to be a least kind of crispy and they just seem to never be. This was good, and we liked all the flavors but I keep thinking the hash browns should be crispy on the bottom and this was not. But thanks for the recipe!