day 238: family favorite freezer entree--cheesy potato casserole

I am going to start posting recipes occasionally for those who are asking about freezer cooking. However, you do not have to be interested specifically in freezer cooking to enjoy these recipes. For example, the one I am posting today we did in bulk for a One Heart Disability luncheon (fed over a hundred) and friends of ours used it for our daughter's rehearsal dinner that they "catered." There are so many uses for mega cooking--for our families, to help others in need, to serve in capacities that others are not trained or experienced in, etc.

Today's recipe--cheesy potato casserole--was one of my first freezer recipes. It is so simple and nearly everybody loves it. It is not very sour-creamy-tasting, so children enjoy it too. I am posting it to feed ten, twenty, and thirty (single, doubled, and tripled). I know you could do the math yourself, but my program does it for me, so I thought I would share all three. Happy cooking!

Cheesy Potato Casserole serves 10

1 Bag Hash Browns, cubed, frozen 32 oz

1/2 Cup Butter 1/2 cup = 1 stick

2 Cup Half N Half

1 Pound Velveeta Cheese May use another 1/4 lb

1 Package Cottage Cheese 24 oz; small curd; may

use 4-6 oz more





Instructions

1. Pour hash browns in greased, 9 x 13 baking dish.

2. Melt butter, half and half, and Velveeta in micro or on stove top.

3. Dissolve cottage cheese in hot mixture until heated through some.

4. Pour over hash browns.

5. Let sit at least one hour or overnight in fridge if using immediately and

follow baking instr below.

6. Freeze covered tightly with foil and label as shown below.

7. Label: Date/Cheesy Potato Casserole/Thaw. Bake uncovered for one to 1

1/2 hours at 350 convection or 1 1/2-1 3/4 regular. Not cooked yet.

8. Note: Freeze unstacked until thoroughly frozen.



*************************************************************

Cheesy Potato Casserole -- (Doubled) serves 20




2 Bag Hash Browns, cubed, frozen 32 oz

1 Cup Butter 1/2 cup = 1 stick

4 Cup Half N Half

2 Pound Velveeta Cheese May use another 1/4 lb

2 Package Cottage Cheese 24 oz; small curd; may

use 4-6 oz more





Instructions


1. Pour hash browns in greased, 9 x 13 baking dish.

2. Melt butter, half and half, and Velveeta in micro or on stove top.

3. Dissolve cottage cheese in hot mixture until heated through some.

4. Pour over hash browns.

5. Let sit at least one hour or overnight in fridge if using immediately and

follow baking instr below.

6. Freeze covered tightly with foil and label as shown below.

7. Label: Date/Cheesy Potato Casserole/Thaw. Bake uncovered for one to 1

1/2 hours at 350 convection or 1 1/2-1 3/4 regular. Not cooked yet.

8. Note: Freeze unstacked until thoroughly frozen.

***************************************************************


Cheesy Potato Casserole -- (Tripled) serves 30


3 Bag Hash Browns, cubed, frozen 32 oz

1 1/2 Cup Butter 1/2 cup = 1 stick

6 Cup Half N Half

3 Pound Velveeta Cheese May use another 1/4 lb

3 Package Cottage Cheese 24 oz; small curd; may

use 4-6 oz more


Instructions


1. Pour hash browns in greased, 9 x 13 baking dish.

2. Melt butter, half and half, and Velveeta in micro or on stove top.

3. Dissolve cottage cheese in hot mixture until heated through some.

4. Pour over hash browns.

5. Let sit at least one hour or overnight in fridge if using immediately and

follow baking instr below.

6. Freeze covered tightly with foil and label as shown below.

7. Label: Date/Cheesy Potato Casserole/Thaw. Bake uncovered for one to 1

1/2 hours at 350 convection or 1 1/2-1 3/4 regular. Not cooked yet.

8. Note: Freeze unstacked until thoroughly frozen.

-----------------------------------------------------------


Printed by Advantage Cooking! 30 Day Gourmet Edition

www.advantagecooking.com www.30DayGourmet.Com