Ingredients:

  • 30 ounces (850g) frozen shredded hashbrown potatoes, thawed
  • 16 ounces (450g) cottage cheese, full-fat or low-fat
  • 10.75 ounces (305g) condensed cream of chicken soup
  • 1/2 cup (115g) sour cream
  • 1/2 cup (55g) shredded cheddar cheese
  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 medium yellow onion, finely diced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1/2 cup (55g) crushed cornflakes cereal (or crushed Ritz crackers)
  • 2 tablespoons (30g) unsalted butter, melted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Thaw hashbrowns completely and squeeze out any excess moisture using paper towels.
  3. In a skillet, melt 2 tablespoons butter and saute the diced onion until softened.
  4. In the large mixing bowl, combine the thawed hashbrowns, cottage cheese, cream of chicken soup, sour cream, cheddar cheese, melted butter, sauted onion, garlic powder, salt, and pepper. Mix well until everything is evenly distributed.
  5. In the small bowl, combine crushed cornflakes (or Ritz crackers) and melted butter.
  6. Pour the hashbrown mixture into the prepared baking dish. Spread evenly.
  7. Sprinkle the cornflake (or cracker) topping evenly over the casserole.
  8. Bake in the preheated oven for 45 minutes, or until golden brown and bubbly.
  9. Let the casserole cool for a few minutes before serving.