Sunday, October 13, 2013

Day 13… Freezer Cheesy Hashbrown Casserole (Funeral Potatoes)

Freezer hashbrown casserole | make ahead meals day 13 | the prairie cottage

This comfort food needs little introduction and is a freezer favorite!


2 lb. frozen hash brown potatoes {thawed enough to mix, but still mostly frozen}
1/2 cup
chopped onion
2 cups sour cream
1 can cream of chicken soup
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups grated cheese {reserve 1 cup of cheese for top of casserole}

Mix together onion, sour cream, soup, 1-1/2 cups of cheese, salt and pepper until well blended.

Add the hash browns and stir gently until coated.

Pour into a freezer safe 9 x 13 casserole dish and sprinkle with reserved shredded cheese. 

Alternately, you can pour the potato mixture into a Ziploc bag.  Put the reserved shredded cheese in a separate Ziploc bag and then store them together in the freezer.

Place in freezer for up to 6 months.

When ready to cook, thaw in refrigerator for 24 hours.  If you froze in Ziplocs, put the potatoes in your casserole dish and sprinkle reserved cheese on top.

Bake at 350 degrees until hot and bubbly around the edges, about 35-40 minutes.

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