Cheesy Potato Casserole

• 4 c. peeled, cubed potatoes
• 1 c. cream-style cottage cheese
• 1 c. sour cream
• 1/2 c. chopped onion, sauteed
• 1/2 tsp. salt or to taste
• 1 c. shredded Cheddar cheese, divided
• 2 c. 1% low-fat cottage cheese
• 2 Tbsp. oil
• 1 onion, chopped
• 2 Tbsp. flour
• 1 tsp. parsley flakes
• 1/8 tsp. salt
• pepper as desired
• 1 tsp. thyme
• 6 potatoes, cooked and sliced
• 1/3 c. skim milk
• 1/2 c. bread crumbs
• 2 Tbsp. finely grated Parmesan cheese
• 2 Tbsp. margarine

1. Boil potatoes in skins until tender. Grease a 1 1/2-quart casserole. Beat cottage cheese and 2 tablespoons oil with a rotary beater until fluffy. Mix in chopped onion. Mix flour and seasonings. Place a layer of sliced potatoes in casserole. Cover with a layer of cottage cheese. Sprinkle with seasoned flour. Repeat layers, ending with a layer of potatoes. Pour milk over potato-cheese layers. Mix breadcrumbs with Parmesan cheese. Sprinkle over potatoes. Dot with margarine. Bake 30 minutes at 350u0b0.

potatoes, creamstyle cottage cheese, sour cream, onion, salt, cheddar cheese, cottage cheese, oil, onion, flour, parsley flakes, salt, pepper, thyme, potatoes, milk, bread crumbs, parmesan cheese, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=56697 (may not work)