by Shamrock Foods Nutrition Services Team
Portions: 24 ½ Cup
Ingredients
- 4 lbs Bountiful Harvest® Diced Potatoes, Thawed (SF#2700781)
- 21 ½ ounces Katy's Kitchen® Cream of Chicken Soup (SF# 4476301)
- 3 cups Shamrock Farms® 2% Milk (SF# 1951251)
- 2 cups Fair Meadow® Mild Shredded Cheddar Cheese (SF# 3273341)
- 4 ½ oz Shamrock Farms Butter, Melted (SF# 1930551)
- ½ Cup Markon First Crop® Yellow Onions, Chopped (SF# 4761781)
- ½ tsp. Katy's Kitchen® Kosher Salt (SF# 4994511)
- 1 tsp. Katy's Kitchen Ground Black Pepper (SF# 4612451)
- 3 cups Corn Flakes Cereal
Instructions
- In a bowl combine hash brown, cream of chicken soup, milk, cheese, 4 oz butter, onion, salt, and black pepper. Mix well.
- Scale into greased 12 x 20 x 2" pan(s).
- Bake uncovered at 350 degrees F for 30 minutes.
- Lightly crush corn flakes, leaving larger flakes. Mix with 1/2 oz melted butter and sprinkle on top of the potato casserole.
- Bake for 4-6 minutes, until golden brown.
- Serve 1/2 cup or menued portion.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
- *All Cold Holding- All foods should be held 41 degrees F or below.
- **All Hot Holding- All foods should be held at 135 degrees F or above.
- Food Safety and Sanitation: Food must be handled and prepared to prevent cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
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