Potato Casserole for a Crowd

I am forever revising this favorite recipe to feed more and more......So here are all the versions all in one place.  

Potato Casserole (10 to 12 servings) 

2 lbs. frozen hashbrowns, mostly thawed

1 cube melted margarine/butter 

1/2 c chopped or pureed onion or 2 T. dried minced onions 

1 t. 2 T. salt

1/2 t. pepper 

10 3/4 oz. cream of chicken soup

2 c. sour cream (2 cups per lb.)

2 c. grated cheese 

Bake in oven in 9x13 at 350 for 1 hour.  or place in crock pot on low for 3 to 4 hours, stirring often. 

**If using a Roaster Oven Liner…..put in the pan and put WATER under the bag in the roaster oven…..read the box directions!!!!   Makes for easier clean up if used properly.  

 Potato Casserole  (approximately 40 to 50 servings)  This will fit in an 18 qt. roaster

10 lbs. frozen hashbrowns, mostly thawed

5 cubes melted margarine/butter 

3/4 c. dried minced onions 

2 T. salt

1 1/2 t. pepper 

50 oz. cream of chicken soup

10 c. sour cream (2 cups per lb.)

8 to 10 c. grated cheese 

Cook at 350 for 2 ½ hours, stirring often.  If cooking too fast turn it down.  

 Potato Casserole  (approximately 75 servings)  Preferably use a 22 qt. roaster oven but it may fit in a 18 qt. roaster

12 to 15 lbs. frozen hashbrowns, mostly thawed 

12 to 15 cubes melted margarine/butter 

3 c. onion, chopped or pureed or ¼ c. onion powder

2 T. salt

2 t. pepper 

70 oz. cream of chicken soup

12 to 15 c. sour cream (2 cups per lb.)

12 c. grated cheese (3 to 4 lbs.) 

Cook at 350 for 2 ½  to 3 hours, stirring often.  If cooking too fast turn it down.  

Ward Christmas Party 2018  = 30 lbs. hashbrowns (2 – 22 qt. roasters full) 150 people served – not much left (a small bowlful)

For camp I would make 3 roasters full using 54 lbs. of hashbrowns (3 - 18 lb. boxes) serving about 250

Camp Largest recipe – Potato Casserole   (must have a 22 qt. roaster for this to fit)  served 85 adults

18 lbs. frozen hashbrowns, mostly thawed 

18 cubes melted margarine/butter

4 c. onion, pureed or 3/8 c. onion powder

3 T. salt

1 T. pepper

2 - 50 oz. cream of chicken soup

5 lbs. grated cheese 

Cook at 350 for 3 hours, stirring often.  If cooking too fast turn it down.