cooking
Freezable Sides: Special Potatoes
Posted by
tricia on
07.17.09 |
18 Comments
Short Link: http://onceamonthmom.com/?p=2729
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My aunt makes these yummy potatoes for family functions that are amazing. Last time I went to make them I asked my husband if it would be okay if I made half and froze half. He said “no”. So I made the whole batch for he and I and the couple we were having over for dinner. There was literally only 3 bites left when they were done. Glad I didn’t half the recipe!
Author/Source:
Karen Fetters @ onceamonthmom.com
Ingredients:
- 8 Tablespoons butter
- 2 pounds frozen hash browns
- 15 ounces cream of chicken soup
- 1 cups sour cream
- 0.5 cups milk
- 8 ounces cheddar cheese, shredded
Directions:
Preheat oven to 350 degrees. Place hash browns in a 9×13 baking dish. Melt butter and pour over potatoes, mix. In a small bowl mix together soup, sour cream, and milk. Pour over potatoes. Top with Cheddar cheese. Bake at 350 for 1 hour.
Freezing Directions:
Follow directions until the baking. Simply cover with foil and freeze. You could easily make this into two 8×8 baking dishes as well. To serve: Thaw, remove foil and bake at 350 degrees for 1 hour. If frozen, bake uncovered at 350 degrees for 2 hours.
Servings: 8
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18 Responses to “Freezable Sides: Special Potatoes”
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- Mandi @ it's come 2 this: Ahh … 2/15 … i must get crackin’!
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- Amy at Never-True Tales: We’re eating what you’re eating tonight! Just pulled them out of the freezer!
- tricia: Yes.
- C: If you put it in 2 8×8s instead of the 9×13 do you still cook 1 8×8 for an hour?
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We make a similar recipe except that the cheddar cheese gets mixed throughout the potatoes and we add crushed cornflakes that are mixed with melted butter to the top. Yummmm!
We LOVE these special taters at our house!
My mom makes those, too. We always have them on Easter (or we did, when I was home). YUUUM.
This is just about the same as the Ham and hashbrown bake that we made in the April menu, minus the ham. We put cornflakes on ours too, Michelle.
These are a staple for family dinners and to take to grieving families (as they are so easy to heat up whenever) for us too! Yum. If it wasn’t so hot today, I would make some! We call them Scottsdale Potatoes at our house (not sure why?) Does anyone else have a name for them?
That’s a funny question – the different names. Good idea.
We always called them Party Potatoes at my house since its what we always would take to parties and potlucks!
I have a church cookbook where they’re called Company Potatoes.
How do the dairy products turn out after freezing? With the soup as a binder does the dairy not really break down? Thanks for posting the freezer side dishes, they are really great for menu planing.
Sometimes it is an issue, other times it is not. It is usually more of an appearance issue than a quality issue. I have tried with several recipes like this one without any troubles.
Hmm, do you have any suggestions for replacing the cream of chicken soup to make it vegetarian? Would cream of potato be too redundant?!
Definitely not too redundant. You could also try cream of mushroom or celery.
cheesy potatoes is the name that’s often used in Michigan. I need to start making and freezing some for winter meals. Would it be possible to use fresh potatoes instead of hash browns sometimes?
I would say most certainly to using fresh potatoes, they just may need to cook longer.
If you used fresh potatoes, would you cook them before mixing & freezing?
Yes, you would want to cook them first.
If you put it in 2 8×8s instead of the 9×13 do you still cook 1 8×8 for an hour?
Yes.