Cindy's Hash Browns Bake

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

cottage cheese, lemon juice, milk, brown potatoes, cream of chicken soup, butter, cheddar cheese, garlic, salt, onion, corn flakes, parmesan cheese, sweet paprika

Taken from www.food.com/recipe/cindys-hash-browns-bake-90628 (may not work)