Creamy Potato Casserole - 6, 12 or 18Qt. Roaster

1 lb frozen, southern-style, hash brown potatoes, slightly thawed
1/2 cup sour cream
10¾ oz Cream of Mushroom Soup
3/4 cup (3 oz) American or Cheddar Cheese, shredded, divided
1 Tbsp dry minced onion
1/4 tsp seasoned salt
dash pepper

Combine potatoes, sour cream, soup, 1/2 cup cheese, onion and seasonings
in large mixing bowl. Blend well. Spoon into buttered 8 x 4" loaf pan.
Sprinkle top with reserved cheese.

Place on rack in Nesco® Roaster Oven. Cover and bake at
350º F for 1¼ hours to 1½ hours.

Serves 6 to 8

Creamy Potato Casserole - 6, 12 or 18Qt. Roaster

Recipe may be doubled, if desired. Prepare as directed and pour into
buttered cookwell of roaster. (Do not sprinkle with reserved cheese.) Cover and
cook at 325ºF for 30 minutes, stirring frequently. Sprinkle with reserved
cheese. Continue cooking another 10 minutes or until done.