Ham and Cheese Potato Bake Freezer Meal Recipe
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My biggest regret last time I made these Ham and Cheese Potato Bakes for the freezer was that I only make three large 9×13 pans full. This freezer meal recipe is so good. If your family loves ham, cheese, and potatoes you might want to double this recipe to yield six 9×13 pans. That’s what I plan on doing next time I want to feed my freezer this creamy recipe!
Items I Use for Oven Freezer Meals
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- Stainless Steel 22-Quart Covered Stockpot
- 8 Qt Instant Pot
- 8 Qt Slow Cooker
- Large Rubbermaid Container
- Stainless Steel Mixing Bowls
Ham and Cheese Potato Bake
FREEZER MEAL RECIPE INGREDIENTS
This recipe makes three 9×13 pans. Next, go round I’m doubling this recipe to make six!
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- 10 cups frozen hash browns (I use a frozen potato blend that already has mixed diced peppers/onions included)
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- 10 cups fully cooked diced ham
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- 78 oz cream of chicken (make homemade cream of chicken or use store-bought)
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- 6 cups sour cream
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- 6 cups shredded cheese (I used a shredded blend, you use whatever kind you have on hand)
- 3 cups shredded cheese for topping
FREEZER MEAL RECIPE DIRECTIONS
- Combined all the ingredients listed above (minus 3 cups of shredded cheese for your final topping) in a large mixing container.
- Fill up to three 9×13 baking pans with the Ham and Cheese Potato Bake Mix.
- Top each pan full with one additional cup of cheese.
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- Wrap each 9×13 pan with two layers of foil.
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- Label the top of each pan with recipe name and date.
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- Wrap each 9×13 pan with a layer of plastic wrap.
- Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.
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- Set the desired pans of Ham & Cheese Potato Bake out in the refrigerator the evening before you’d like to serve them.
-
- Preheat your oven to 400 (oven times may vary).
-
- Remove plastic wrap and one layer of foil.
- Place in preheated oven for 1 hour or until heated through and hot and bubbly.
- Feel free to add additional cheese on the day you serve this bake!
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PinIngredients
FREEZER MEAL RECIPE INGREDIENTS
- This recipe makes three 9×13 pans. Next, go round I’m doubling this recipe to make six!
- 10 cups frozen hash browns (I use a frozen potato blend that already has mixed diced peppers/onions included)
- 10 cups fully cooked diced ham
- 78 oz cream of chicken (make homemade cream of chicken or use store-bought)
- 6 cups sour cream
- 6 cups shredded cheese (I used a shredded blend, you use whatever kind you have on hand)
- 3 cups shredded cheese for topping
Instructions
FREEZER MEAL RECIPE DIRECTIONS
- Combined all the ingredients listed above (minus 3 cups of shredded cheese for your final topping) in a large mixing container.
- Fill up to three 9×13 baking pans with the Ham and Cheese Potato Bake Mix.
- Top each pan full with one additional cup of cheese.
Notes
FREEZER MEAL STORAGE DIRECTIONS
- Wrap each 9×13 pan with two layers of foil.
- Label the top of each pan with recipe name and date.
- Wrap each 9×13 pan with a layer of plastic wrap.
- Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.
FREEZER COOKING DIRECTIONS
- Set the desired pans of Ham & Cheese Potato Bake out in the refrigerator the evening before you’d like to serve them.
- Preheat your oven to 400 (oven times may vary).
- Remove plastic wrap and one layer of foil.
- Place in preheated oven for 1 hour or until heated through and hot and bubbly.
- Feel free to add additional cheese on the day you serve this bake!
