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Cheesy Potatoes



  • 2 tablespoons vegetable oil
  • 2 1/2 cups onions, chopped
  • 1 (50 ounce) can Campbell's Condensed Cream of Mushroom Soup
  • 8 ounces sour cream
  • 3 cups milk (2% fat)
  • 1 1/4 teaspoons white pepper
  • 3 quarts processed American cheese, shredded
  • 5 pounds frozen potatoes with skin, diced


  1. In a large saucepot in hot oil, cook onions until lightly browned.
  2. Add soup, sour cream, milk and pepper. Heat through.
  3. Add 2 quarts of the cheese. Heat until cheese is melted.
  4. Stir in potatoes.
  5. Pour into baking pan (12 x 20 x 4 inches).
  6. Sprinkle with remaining cheese.
  7. Bake at 475 degrees F. Bake until internal temperature is 140 degrees F or higher or 15 seconds and cheese is melted and golden brown, about 5 minutes.
  8. Hold at 140 degrees F or higher.
  9. Portion using a 1/2 cup scoop.

Yields: 50 servings (1/2 cup each)


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