Sausage and Hashbrown Casserole

Sausage and Hashbrown Casserole 1 pound breakfast sausage 3 cups shredded potatoes, drained and pressed 1/4 cup butter, melted 12 ounces mild low fat Cheddar cheese, shredded 1/2 cup onion, shredded 1 (16 ounce) container small curd cottage cheese 6 jumbo eggs Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch square baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.