Our family loves Hashbrown Casserole.. A.K.A. Funeral Potatoes. (because they are often taken to meals set up for families after a funeral service at churches). I don't always have time to make it fresh from scratch, but is it safe to keep a batch in the freezer?
Whether you are an empty nester like we are and want to make a half batch for now and freeze the other half batch to bake later, or you want to premake a batch before the busy holidays, It's nice to have a hashbrown casserole in the freezer to have ready to go, but with the dish containing sour cream you may be wondering if it's ok to do this and if it will turn out ok.
Let me answer a few questions for you.
Is it safe? Yes, you can safely freeze recipes with sour cream, as well as recipes with cheese and /or soup, according to foodnetwork.com. (although I've been doing it for years, it's nice to have the backup!)
Will the sauce turn out ok after thawing? Yep, it'll turn out just fine! No one will even know it was your freezer casserole!
Do you have to precook before freezing? No, you can freeze this dish uncooked, ready to bake, then just thaw overnight in the fridge or 24 hours before you need to bake it. (of course you can always cook it first and freeze it, but you don't have to!)
- In large mixing bowl combine sour cream, melted butter, shredded cheese, soup and salt, mix well.
- Slowly add frozen hashbrowns, blending well as you add them.
- Pour into 9 x 13 freezer safe, oven proof baking dish.
When baking: To add optional topping: mix together crushed cornflakes with melted butter and sprinkle on top of casserole. OR you can top with some extra shredded cheese instead.. (or both, cheese first then cornflake topping). Bake at 350° for one hour, till potatoes are tender.