Cheesy Potato Casserole
1 (30oz) bag frozen hash brown potatoes
16 oz regular or reduced-fat sour cream
1 10 3/4-ounce can regular or reduced-fat condensed cream of chicken soup
1/2 tsp black pepper
2 cups grated Cheddar cheese
1/4 cup butter, melted
2 cups corn flakes, crushed
Preheat oven to 350 degrees.
Combine sour cream, cream of chicken soup, pepper and cheese in a large bowl. Fold in the hash browns and pour into a 3-quart casserole that has been sprayed with nonstick cooking spray.
**At this point, I divide the potato mixture between three 8x8 foil pans and freeze two of them. I cover the pans with saran wrap and foil and pop them in the freezer. I put a pan in the refrigerator on the morning that I want to serve them so they thaw out a little.**
Combine the melted butter or margarine with the crushed corn flakes and sprinkle over top. Bake for 45 minutes.