Cindy's Hash Browns Bake

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!

• Ready In: 1 hr 20 mins
• Serves: 8-10

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 1/4ounce) 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.