Recipe by Chris from Kansas
I call this freezer cheesy potatoes because I always make a double recipe and before baking, freeze half of it for another time. I use foil pans and cover with aluminum foil. I thaw in the refrigerator before baking as instructed. They turn out great.
- 1 (28 ounce) package frozen hash brown potatoes
- 1 1⁄2 cups shredded reduced-fat cheddar cheese
- 1 (10 3/4 ounce) can reduced-fat cream of chicken soup, undiluted
- 1 cup low-fat sour cream
- 1 (4 ounce) canchopped green chilies (optional)