cat lover
06-19-2006, 07:43 AM
4 cans (10 3/4 oz each) condensed lower fat cream of celery soup, undilutes
4 cans (10 3/4 oz each) condensed lower fat cream of chicken soup, undiluted
2 pounds process American cheese, cubed
4 cups sour cream
1 1/3 cups margarine, divided
4tsp seasoned salt
2 tsp garlic powder
2 tsp pepper
20 pounds potatoes, peeled cubed and cooked
2 cups crushed Ritz crackers
In four soup kettles combine soups, cheese, sour cream, 1 cup margarine, salt, garlic powder, and pepper. Cook and stir till cheese is melted and mixture is smooth. Add potatoes and mix well. Transfer to four greased 13 x 9 x 2" dishes. Bake uncovered at 350 degrees for 45 - 60 minutes. Melt remaining margarine and toss with cracker crumbs and sprinkle over potatoes. Bake 15 minutes longer or till topping is golden and let stand 5 minutes before serving. 60 servings
4 cans (10 3/4 oz each) condensed lower fat cream of chicken soup, undiluted
2 pounds process American cheese, cubed
4 cups sour cream
1 1/3 cups margarine, divided
4tsp seasoned salt
2 tsp garlic powder
2 tsp pepper
20 pounds potatoes, peeled cubed and cooked
2 cups crushed Ritz crackers
In four soup kettles combine soups, cheese, sour cream, 1 cup margarine, salt, garlic powder, and pepper. Cook and stir till cheese is melted and mixture is smooth. Add potatoes and mix well. Transfer to four greased 13 x 9 x 2" dishes. Bake uncovered at 350 degrees for 45 - 60 minutes. Melt remaining margarine and toss with cracker crumbs and sprinkle over potatoes. Bake 15 minutes longer or till topping is golden and let stand 5 minutes before serving. 60 servings