Best, Creamiest Potato Casserole (36 Servings)
Author: 
Serves: 36 servings
 
(Tripled)
Ingredients
  • 3 - 32 oz bags hash browns, cubed or shredded, frozen
  • 1½ cup butter (3 sticks)
  • 6 cups half and half
  • 3 Pound Velveeta Cheese (may use another pound)
  • 3 - 24 oz containers cottage cheese (small curd; may use 10-12 ounces more)
Instructions
  1. Pour hash browns in three deep, greased, 9 x 13 baking dishes.
  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
  6. follow baking instr below.
  7. Freeze covered tightly with foil and label as shown below.
  8. Label: Date/Cheesy Potato Casserole/Thaw. Bake uncovered for one to ½ hours at 350 convection or 1½-1¾ regular. Stir every 30 minutes or so. (Not cooked yet.)
  9. Note: Freeze unstacked until thoroughly frozen.
  10. P.S. What are your favorite potato casseroles? Do you make any in the crock pot or Instant Pot? Is your family Team Sour Cream or no?
Nutrition Information
Calories: 353 Fat: 23 Carbohydrates: 20 Sugar: 6 Protein: 16
Recipe by Donna Reish at https://donnareish.com/best-creamiest-potato-casserole-freezer-meal-low-carb/