Return to Recipes Potlatch Potatoes * 12 1/2 oz cream of chicken soup 2 cups sour cream 2 cups shredded cheddar cheese 2 Tb onion flakes 3/4 tsp celery salt 3/4 tsp white pepper 1/4 tsp dry mustard 1/4 tsp salt 3 lbs frozen shredded hash browns 1/2 cup margarine 2 cups cornflake crumbs Mix together cream of chicken soup, sour cream, shredded cheese, onion flakes, celery salt, pepper, mustard and salt. Add shredded hashbrowns. Spread in pan-sprayed casserole dishes. Melt margarine and stir in cornflake crumbs. Sprinkle crumbs over casseroles. Sprinkle tops of casseroles with paprika and dried parsley. Bake, uncovered, at 350 in conventional oven (300 degrees in the convection oven) for 1 hr and 30 minutes. * This is an updated version that we were given in July 2006. The only difference is that the amount of margarine and cornflakes doubled. ~~~~~~~~~~~~~~~~~ This recipe makes 15 servings. The chef wrote us a personal message:       15 servings mades 2 casserole dishes.       Happy Cooking!       Danny Hernandez       Food Service Mgr. Chef Danny also gave us the ingredients to use if we want to make more servings ... 30, 45, or 60. If you want those amounts, let me know and I will post them.