1 package (20-oz) hash browns
1 small onion, minced
2 tablespoons minced parsley
2/3 cup reconstituted nonfat dry milk
1/2 cup lowfat cottage cheese
3 tablespoons nonfat sour cream
2/3 cup grated cheddar cheese
Preheat oven to 400°F. Lightly spray an 8-inch square baking pan with vegetable oil spray; set aside.
Combine hash browns, onion and 1 tablespoon parsley (reserve remainder for later) in a large mixing bowl; set aside. Mix reconstituted dry milk, cottage cheese and sour cream in a small bowl.
Place one third of potatoes into pan. Cover potatoes with one third of sour cream mixture followed by one third of cheddar cheese. Layer again with potatoes, sour cream and cheddar cheese. Layer third (last) portion of potatoes, sour cream and cheddar cheese. Sprinkle remaining 1 tablespoon parsley on top. Cover and bake for 15 minutes.
Remove cover, lower oven temperature to 350°F. Bake 10 minutes more or until cheese bubbles on top.
Serving Size: 8