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.
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

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