Today’s Housewife is looking for freezer meals this weekend.
This topic was a challenge for me because while I freeze many things ahead, I am not a once-a-month cook by any means. I most often freeze ingredients, rather than meals. I do things like pre-cooking chicken and ground beef so they are recipe-ready in the freezer. I keep many staples on hand along with the pre-cooked meat so dinner can go together in a hurry on busy days.
This time of year, I like to make twice-baked potatoes in large quantities and freeze them. As the weather cools and life gets hectic, they make a great side dish.
This recipe is easier than twice baked potatoes, however. If I were expecting a baby, I would not be doing twice baked potatoes-I’d be making this. In the Crockpot. Dump, stir, turn on crockpot, and walk away. Put your feet up and rest, read a book, call a friend. In a few hours, scoop it into freezer containers and, voila! side dishes for a few dinners.
2 pounds hash browns, frozen, Southern style
1 cup onions, diced
1 can cream of chicken soup, condensed, undiluted
1 pound sour cream
1/2 stick margarine, melted (Optional-I leave this out)
8 ounces sharp cheddar cheese, grated
1. Mix all ingredients thoroughly. Add salt and pepper for flavor, if desired.
2. Place in 9" x 13" pan, topping with one cup crushed potato chips. Bake in 375º oven for one hour.
3. Can also be assembled and cooked in slow cooker (minus the potato chips).