Potato Casserole

(recipe is for 2 dripper pans)  – 16 servings per pan

• 1 lb. of thick bacon (I use 3 lds.)
• 2 2 lb. pkgs. Ore-Ida Southern Style Hash Browns
• 3 cubes butter
• 2 medium or large onions
• 4 cans Campbell’s Cream of Chicken soup (mushroom may be used)
• 2 pints real sour cream
• 6 cups of grated cheese
• 4 cups of Kellogg’s Corn Flake Crumbs
• Pam

• Pan: two deep dripper pans with lids – Sprayed with Pam
• Oven: 350′
• Time: 1 1/2 hour if thawed – 2 1/2+ hours if not thawed

1. Cut bacon in small strips.
2. Fry bacon until crisp.
3. Drain bacon.
4. Place 2 lbs. of hash browns, half of bacon, 2 cans of soup, and 3 cups of cheese in each of two large bowls.
5. Spray dripper pans with Pam.
6. Melt 1 cube of butter in each of two small pans. [2 cubes total]
7. Peel and chop onions.
8. Sauté onions in butter until partially cooked.
9. Add onions.
10. Mix all ingredients well.
11. Place in dripper pans.
12. Melt 1/2 cube butter in each of two small pans.
13. Stir in 2 cups of corn flake crumbs in each pan.
14. Cover top of each pan with lid or foil.
15. Cook immediately or freeze until ready to cook.