Ingredients:
1 (12 ounce) cartons low fat cottage cheese
1 1/2 teaspoons fresh lemon juice
2 tablespoons milk
1 (2 lb) bags frozen southern style hash brown potatoes, completely thawed
1 (10 1/4 ounce) cans 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 onions, chopped
1 cup crushed corn flakes ( measured after crushing)
1/2 cup grated parmesan cheese
1 teaspoon sweet paprika
Directions:
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 9×13-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.
Servings: 8-10
Time preparation: 20 min.
Time total: 80 min.