Potato Casserole For 80 - cooking recipe

Ingredients

16 lbs frozen hash brown potatoes, thawed
3 lbs sour cream
15 cups shredded cheddar cheese
3 cups margarine or 3 cups butter, melted
5 cups onions, chopped
8 (10 1/2 ounce) cans cream of chicken soup
15 cups corn flakes, coarsely crushed
1 3/4 cups margarine or 1 3/4 cups butter, melted

Preparation

Preheat Oven to 350 Degreen.
Combine hash browns, sour cream, cheese, melted butter, chopped onions, and soup.
Divide equally into pans sprayed with cooking oil.
Combine cornflakes and melted butter to make topping.
Divide equally on top of pans.
Bake until potatoes are done, casserole is bubbly, and topping is browned.