Cindy's Hash Browns Bake Recipe

Name: Cindy's Hash Browns Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) carton low fat cottage cheese; 1 ½ 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; ½ cup butter, divided; 12 ounces cheddar cheese, grated; ½ teaspoon garlic powder; 1 teaspoon salt, to taste; 12 medium onion, chopped; 1 cup crushed corn flakes (measured after crushing); ½ cup grated parmesan cheese; 1 teaspoon sweet paprika

Servings: persons

1 (12 ounce) carton low fat cottage cheese
1 ½ 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
½ cup butter, divided
12 ounces cheddar cheese, grated
½ teaspoon garlic powder
1 teaspoon salt, to taste
12 medium onion, chopped
1 cup crushed corn flakes (measured after crushing)
½ cup grated parmesan cheese
1 teaspoon sweet paprika

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.

917

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (12 ounce) carton low fat cottage cheese, 1 ½ teaspoons fresh lemon juice, 2 tablespoons milk, 1 (2 lb) bag frozen southern style hash brown potatoes, completely thawed, and more.

Yes, Cindy's Hash Browns Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cindy's Hash Browns Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions