Ingredients for Cindy's Hash Browns Bake
- Low Fat Cottage Cheese
- Fresh Lemon Juice
- 1/4 cup milk
- Frozen Southern Style Hash Brown Potatoes
- Cream Of Chicken Soup
- 1/2 cup butter, divided
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- Corn Flakes
- Parmesan Cheese
- Sweet Paprika
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How to Make Cindy's Hash Browns Bake
- Preheat oven to 350°F (175°C).
- In a blender or food processor, combine 1 cup cottage cheese, 1 tablespoon lemon juice, and 1/4 cup milk. Blend until completely smooth (about 10-15 seconds).
- Spread thawed (completely!) 4 cups shredded potatoes evenly in an ungreased 9x13-inch glass baking dish.
- Melt 1/4 cup butter in a medium saucepan over low heat.
- Remove from heat and stir in 1 (10.75 ounce) can condensed cream of mushroom soup, the cottage cheese mixture, 1 cup shredded cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon onion powder.
- Pour the cheese mixture evenly over the potatoes, spreading with the back of a spoon.
- Sprinkle 1 1/2 cups crushed cornflakes over the casserole.
- Melt the remaining 1/4 cup butter and drizzle evenly over the top.
- Top with 1/2 cup grated Parmesan cheese and a generous sprinkling of paprika.
- Bake for 60-70 minutes, or until the potatoes are completely tender and the topping is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
5g
Fat
93g
Carbs
9g
