The original reads:
Nature's Own hash brown potatoes - 7 pounds
Sour cream - 1 pound
Cream of celery soup - 1 pound 8 ounces
Salt - 1 1/2 teaspoons
Ground black pepper - 1 1/2 teaspoons
Chopped yellow onion - 7 ounces
Shredded Cheddar cheese - 8 ounces
Shredded Cheddar cheese - 4 ounces
1. Mix all ingredientes (cheese 1) in a bowl, saving cheese 2 for later. Place into greased steamable pans.
2. Cover with cheese 2.
3. Bake at 325 degrees for 40 minutes.
I was actually thinking about these the other day and I'm glad to find I was right about the onion and sour cream. I don't need 7 pounds of potatoes' worth. Cream of celery soup comes in 10-ounce cans so this seems to be at least three recipes' worth, if not more. I plan to try making it with white sauce instead of canned soup, in a portion suitable for mere mortals. I'll let y'all know how it goes.
