Jun 011999
 
Share This Recipe

Be sure to attach the crumbs to the bag somehow or you’ll lose them! And yes, it is best to do the crumb topping now. Those
corn flakes will never be there the day you need them, you know!
Mixing this in a LARGE pot or plastic tub with your hands is the quickest but you may get frostbite! Wear thick rubber gloves. They work great!
Click here to go to a Printer Friendly Page Click here to go to a Printer Friendly Page
Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6

Servings

8

16

24

32

40

48

Ingredients
Frozen shredded hash browns

32 oz.

64 oz.

96 oz.

128 oz.

160 oz.

192 oz.

Chopped onion

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Sour cream

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

Chicken flavored White Sauce

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Shredded cheddar cheese

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

Corn flake cereal

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Butter or margarine, melted

1/3 C.

2/3 C.

1 C.

1-1/3 C.

1-2/3 C.

2 C.

Assembly Directions:
Thaw the potatoes just slightly and break them apart well. Mix the onion, sour cream, white sauce, and cheddar cheese. Stir in half of the potatoes and mix well. Stir in the remaining potatoes. In another bowl or pan, melt the butter. Stir the corn flakes into the melted butter.

Freezing Directions:
Press the potato mixture into a sprayed 9×13 baking pan or place in freezer bags or rigid containers. Wrap pans with freezer paper or freezer weight foil or place pan into 2-gallon freezer bag and seal. Put the corn flake/butter mixture into a small freezer bag or container. Attach to the potato mixture. Label both and freeze.

Serving Directions:
Thaw potatoes and crumb topping. If frozen in bags or containers, put into a sprayed or greased 9×13 pan and top with the crumb mixture. Bake at 350 degrees for 1 hour.

Comments:
*See our White Sauce recipe.
For a lower fat meal, use our Fat Free White Sauce along with lower or fat free sour cream and cheese.

Nutritional Info: Crispy, Cheesy Potatoes
Per Serving: 467 Calories; 32g Fat (61.4% calories from fat); 12g Protein; 34g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 493mg Sodium.
Exchanges: 2 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 6 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Sorry, the comment form is closed at this time.