Cheesy Potatoes

Not at all good for you, but the Glenwood High School football team LOVES these potatoes, so the recipe gets passed down from year to year for the Thursday night team dinners. The recipe specifies baking in an oven, but crockpot works pretty well, too (8 hours on low). This recipe can be tripled for potlucks, etc.

2lbs bag of frozen hash browns

1pt sour cream

1can cream of chicken soup

4 Tablespoons margarine

salt, pepper and onion powder to taste

6oz. grated cheddar cheese

1. Mix the ingredients together. 
2. Spread in a greased baking dish. 
3. Use the large aluminum disposable roasting pan for 3 batches.
4. Bake at 375 for 3 hours for 3 batches-(1 hour for 1 batch)
5. Remove before done, and sprinkle with grated cheese, bake for 10 more minutes.

Recipe for a double batch

4lbs frozen hash browns
1 family size can cream of chicken soup
2c milk
½ stick of butter
16 oz. sour cream
16 oz. cheddar cheese

1. Season with salt, pepper and onion powder to taste
2. Add all ingredients to a large roasting pan.
3. May need to add more milk.
4. Each batch takes about 2hrs to cook, maybe longer at 350.