Creamy Potato Casserole

6  bags of 32 oz. hash browns (or 2 bags of 3 pounds each)
6  stick butter
12  cups half and half
3 1/2  pounds  Velveeta
4 24 oz containers of  cottage cheese (small curd)

1. Pour hash browns in six, greased 9 x 13 pans.
2. Melt butter, half and half, and Velveeta on stove.
3. Dissolve cottage cheese in hot mixture (heat off).
4. Pour over hash browns evenly. (Three  cups for each pan, then in 1/2 cup
increments until mixture is gone to be sure each gets the same amount.)
5. Let sit at least one hour or overnight in fridge.
6. Bake uncovered for an hour to hour and half at 350.
7. For freezing: Cover tightly with foil and label as in point 8 below.
Freeze unstacked until thoroughly frozen.
8. Labels: Date/Creamy Potato Casserole---Thaw. Bake uncovered for one to one
and a half hour at 350'. Let sit before serving for ten minutes.

9. Yields six pans that serve 8-10 each.

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