Cindy's Hash Browns Bake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.