Recipe: Cheesy Potato Casserole

Aka Freezer-friendly Funeral Potatoes

2 lb. Bag hash browns

½ c. onions (or 2 T. dried minced onion)

1 can cream of celery

1 can cream of mushroom

8 oz cream cheese

1 c. cubed ham (optional)

1½ to 2 c. jack cheese (reserve ½ c. for topping)

¼ t. pepper

½ t. salt

1 c. corn flakes or crushed ritz crackers for topping

 

Directions:

1. Soften cream cheese and cream together with soups. 

2. Stir in onions, shredded cheese, ham (if desired), pepper, and salt. 

3. Break apart hash browns. Gently stir into cheese mixture. 

4. Place in greased baking dish. Bake covered for 40 minutes at 350 degrees (or up to 1 hour as needed). Uncover and top with remaining cheese and corn flakes (or cracker crumbs). Return to oven until cheese is melted.

 

To Freeze Mixture: Place in gallon freezer bag (or in several smaller freezer bags). Label and freeze.

 

To Serve: Thaw on counter for 2 hours. Place in greased baking dish. Bake covered for 1 hour at 350 degrees (or less than 1 hour if using smaller portions). Uncover and top with remaining cheese and corn flakes (or cracker crumbs). Return to oven until cheese is melted.