Use It Up...Freezer Cheese Potatoes and Freezer White Sauce

Here’s one of my favorite make-aheads to keep in the freezer.  No last-minute fuss; no mess before your meal.  I portion them for 2 servings; you can also make the whole recipe ahead of time and just thaw and bake for company in a 9 x 13” casserole dish.   Having this side all ready to bake means I can spend some time on the rest of my meal without being frazzled at the last minute.

I buy the hash browns on sale and the cheese on sale and freeze them separately until sour cream is on sale, then I make up this delicious dish.   Make 2 batches…one for smaller meals to use over time and one large batch for any company or holiday meal.              

                       Freezer Cheese Potatoes   

  30           ounces  potatoes, hashed brown -- shredded

  1 ½          ounces  onion -- chopped

  16           ounces  sour cream

  4             ounces  cheddar cheese -- shredded

    1 ½           cups Freezer White Sauce with dry milk **

**Prepare white sauce ahead and refrigerate until used – 2 hours up to one day ahead.

Thaw potatoes just slightly and break apart well.  Mix onion, sour cream, white sauce and cheese.  Stir in 1/2 potatoes and mix well, stir in remaining potatoes.

Put the mixture in freezer bags, 4 oz for each side serving (I freeze 8 ounces for 2 servings).  Label and freeze.  Or put whole mixture in gallon freezer bag to make a 13x9" casserole.

TO SERVE:

Thaw.  Press in sprayed casserole, top with cornflake crumbs,  and bake at 350 for 30 minutes for smaller portions. 

Bake full amount in 9 x 13" pan at 350 for 1 hour. 

2017 Cost:  $5.56 or 35¢ per serving

Per Serving: 227 Calories; 14g Fat (55.8% calories from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 123mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

             

     

              Freezer White Sauce**

  2 1/8    ounces  flour, all-purpose (1/2 cup)

  1           ounce  dry skim milk

  1 1/2    cups  water -- warmed (add to dry milk to make amount)

     1/2    tablespoon  chicken bouillon granules

     2/3    ounce  onion -- minced fine

     2/3    ounce  celery -- minced fine

Add water to dry milk to make required amount of liquid.  In saucepan, warm 2/3 of milk.  Place flour and broth powder in measure, gradually stir in remaining milk.  Stir into warmed milk, stirring constantly over medium heat, bring to a gentle boil, and allow to boil one minute .  Add vegetables.  Cool; refrigerate until used.  1 1/2 cups equals 1 small can of cream soup undiluted.

Use for freezer casseroles, or freeze in batches to thaw and use as a substitute for canned condensed soup.

Cost 6 cents per cup if regular onions are used, 9 cents if frozen onions are used.

Makes 1 1/2 cups