Cheesy Potatoes - 6, 12 or 18Qt. Roaster

3 lbs hash brown shredded potatoes, frozen
24 oz light sour cream
2 10¾ oz cans Cream of Chicken Soup
2 lbs mild Cheddar Cheese, shredded
1/2 cup onions, diced
1/4 cup red and green peppers, diced

Mix potatoes, sour cream, soup, cheese, onions and peppers. Cook slowly at
200º F for 1½ hours.

If using thawed hash browns, cut cooking time down. If un=thawed, cook
1½ hours at 150º F.

Serves 10 to 12

This recipe from Becky Sayers of Edison, Ohio, can be prepared in a 6

Cheesy Potatoes - 6, 12 or 18Qt. Roaster

quart Nesco® Roaster Oven or double for large groups and use the 18 quart
Nesco® roaster.