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Potatoes Romanoff Recipe

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This recipe for Potatoes Romanoff, by , is from The Whitehorn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Cathy Whitehorn
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. shredded hash browns – about 4 to 5 small to medium potatoes (bake and cool the potatoes before you shred them) or use Simply Potatoes hash browns
1 cup creamed cottage cheese
½ cup sour cream
½ cup milk
1 clove minced garlic
½ tsp. salt
2 green onions, finely chopped (or about ¼ cup onion)
½ cup grated cheddar cheese
dash of paprika
Directions:
Directions:
Preheat oven to 350 degrees.

Combine shredded hash browns with cottage cheese, sour cream, milk, garlic, salt & onions.

Turn mixture into shallow, buttered casserole dish and sprinkle grated cheese and paprika over the top.

Bake for 30 minutes.


This can be made ahead of time and refrigerated. Works great to make it the night before. If the pan goes from the refrigerator to the oven, I would bake it about 15 minutes longer.
Personal Notes:
Personal Notes:
I got this recipe from Jill Emerson while we worked together at Libke, Jones & Mitchell. It can be doubled and baked in a 9x13 pan.

 

 

 

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