So, About This Cottage Cheese Hashbrown Casserole…
Hey there, pull up a chair and let me tell you—this Cottage Cheese Hashbrown Casserole has been my saving grace on more groggy mornings than I care to admit. I remember making it for the first time after a sleepover (kids everywhere, cereal gone, chaos as usual). I needed breakfast that looked like I’d tried without actually trying, ya know? Also, it sort of reminds me of those big family brunches back in Nova Scotia, except now no one’s arguing over who gets the crispy bits because everyone gets them. Or maybe they still argue—a little. Anyway, if you like the idea of cheesy, carby goodness with barely any effort, you’re in the right spot.
Why You're Gonna Be Into This
I make this when my family is coming over and I don’t want to spend my whole Saturday morning in the kitchen (because, honestly, I’d rather be drinking coffee and reading, but that's another story). My people go wild for this, mostly because it’s so creamy and cheesy—plus, it reheats like a dream. And if you’re like me and sometimes forget to thaw the hashbrowns? Well, no one will know (unless you tell them, which I don’t recommend). Also, you can make it the night before and just pop it in the oven while you stumble around trying to find your slippers.
What You'll Need (Give or Take)
- 1 big bag (about 4 cups) frozen shredded hashbrowns (sometimes I use the diced kind if they’re on sale—works fine)
- 2 cups cottage cheese (full-fat is best, but I’ve used low-fat in a pinch)
- 1 heaping cup shredded cheddar (my grandmother was all about the orange stuff, but white cheddar is tasty too)
- 1 cup sour cream (Greek yogurt works if you’re feeling virtuous... or just out of sour cream)
- 4 large eggs
- ½ cup chopped green onions (or just regular onions if that’s what’s in the fridge)
- ½ teaspoon garlic powder (sometimes I skip it, but more often I forget and add twice as much)
- Salt and pepper (I go heavy on black pepper, but you do you)
- Optional: cooked bacon or ham bits, handful of spinach, or even jalapeños if you want a little kick
How to Throw It Together (No Need to Stress)
- Preheat the oven to 350°F (175°C). Grease a big baking dish—9x13" or whatever you have that’s close. I once used a lasagna pan and it was totally fine.
- In a big bowl, dump in the hashbrowns. Add the cottage cheese, cheddar, sour cream, eggs, green onions, garlic powder, salt, and pepper. If you’re adding any extras, now’s the time. Stir it all up. This is where I usually sneak a little taste, just to check the seasoning (and yes, maybe eat a spoonful).
- Pour the mixture into your greased dish. Spread it out so it’s more or less even. Don’t worry if it looks a bit strange—cottage cheese is lumpy, it’s fine.
- Bake uncovered for 45–55 minutes, until the top is golden and it doesn’t jiggle in the middle. If you’re like me and can’t help peeking, give it a little poke with a knife. If it comes out mostly clean, you’re good.
- If you want, sprinkle a little extra cheese on top for the last 10 minutes. Sometimes I forget this and it’s still great.
- Let it cool for at least 10 minutes before serving (I never wait that long, but you probably should).
Things I’ve Learned (The Hard Way)
- If you forget to thaw the hashbrowns, just bake it a little longer. Doesn’t really matter. Actually, I find it works better if they’re not completely frozen but not fully thawed either—who knows why.
- Don’t skimp on the cheese. I tried once. Regretted it. That’s all.
- If you use low-fat cottage cheese, it gets a bit runnier, but not in a bad way. Just don’t expect it to slice up neatly.
Variations I’ve Tried (Some Hits, One Miss)
- Added a handful of chopped spinach—came out great, and I felt like I was eating something healthy for once.
- Used pepper jack instead of cheddar. Pretty tasty with a little kick.
- Tried subbing in sweet potato hashbrowns. Looked nice, but honestly, it was a bit sweet for me. Maybe I just did it wrong?
What If You Don’t Have All the Gear?
I say you need a big mixing bowl and a baking dish, but if all you have is a soup pot and a roasting pan, honestly, it’ll work. I’ve even mixed everything right in the baking dish to save washing up (not my proudest moment, but it did the job). Don’t let lack of fancy kitchen stuff stop you.
How To Store It (If It Lasts That Long)
Just cover with foil or shove in a big Tupperware and keep in the fridge for up to 3 days. Reheat in the oven or microwave. Though honestly, in my house it never makes it past the first day. If you do have leftovers, it’s awesome for a quick lunch, too. I’ve never tried freezing it, but I suppose you could (let me know if you do and it actually works).
Serving Ideas (What Works for Us)
I usually just slice it up and serve with hot sauce on the side (Frank’s RedHot is my go-to, but use what you love). Sometimes if I’m feeling fancy, I’ll throw a salad on the table or serve with a bowl of mixed fruit. Once, for Christmas breakfast, I served it with a big platter of bacon and everyone was in a food coma by 10am. Highly recommend.
Pro Tips I’ve Learned The Slow Way
- I once tried rushing the bake with the broiler—ended up with a burned top and gooey middle. Patience, grasshopper.
- Don’t overmix. Just enough to combine—otherwise it gets dense, and not in the good way. On second thought, maybe I just overthink it.
FAQ: You Asked, I Answered
- Can I make this ahead? Yep. I usually do. Mix everything up, cover, and refrigerate overnight. Bake fresh in the morning—it actually tastes better the next day, if you ask me.
- Can I freeze it before baking? Hmmm, I haven’t tried, but I’d probably bake it first, then freeze. Let it cool, wrap it up real good, then reheat. Don’t @ me if it gets a little watery; casseroles can be weird like that.
- Can I make this gluten-free? As long as your hashbrowns are gluten-free (some aren’t, which is wild to me), you’re good. Double-check the packaging—here’s a handy gluten-free foods list if you want to nerd out like I do sometimes.
- What’s the best cottage cheese for this? I usually buy whatever’s cheapest, but if I’m feeling flush, I like Good Culture cottage cheese—tastes super fresh.
And there you go! Next time you need breakfast that feeds a crowd, or just like the idea of leftovers for lunch, this Cottage Cheese Hashbrown Casserole has your back. For more lazy breakfast inspiration, I’ve found some wild ideas over at Smitten Kitchen—but honestly, I still keep coming back to this one. Enjoy, and let me know if you put your own spin on it!
Ingredients
- 4 cups frozen shredded hashbrowns, thawed
- 1 ½ cups cottage cheese
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 4 large eggs
- ¼ cup chopped green onions
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray.
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2In a large bowl, whisk together the eggs, cottage cheese, sour cream, garlic powder, salt, and black pepper until well combined.
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3Add the thawed hashbrowns, shredded cheddar cheese, and chopped green onions to the bowl. Stir until all ingredients are evenly mixed.
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4Pour the mixture into the prepared baking dish and spread it out evenly.
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5Bake for 45 minutes, or until the casserole is set and the top is golden brown. Let cool for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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