Recipe by highcotton
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!
Top Review by monkeybane
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!
- 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 See How It's Made
- 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.