3 (2 lb. ea.) bags hashbrown potatoes
2 large yellow onions, chopped
2 cups (4 sticks) butter, melted
3 (16 oz. ea.) tubs dairy sour cream
8 cups shredded sharp cheddar cheese (4 packages)
2 (10 oz. ea.) cans cream of chicken soup, undiluted
2 (10 oz. ea.) cans cream of mushroom soup, undiluted
1/2 tsp. pepper
2 tsp. salt
4 cups crushed corn flakes (add once at work)

Combine 1/2 of all ingredients into a very large bowl (except cornflakes). Mix well. Pour contents into a 15x10-inch (5-quart) glass casserole dish. Combine other 1/2 of ingredients (except cornflakes). Pour contents into a second 15x10-inch (5-quart) glass casserole dish. Skim a lot of casserole off both large pans to fill a 8 1/2-inch square (2-quart) glass pan for your family. Cover smaller pan with Saran or plastic wrap and place in refrigerator to cook the next morning.

Bake both large pans at same time for 90 minutes at 325°F on the morning of staff breakfast. Casserole will get a delicious golden color toward end of bake time.

Once cooked, carefully take out of oven. It will be very hot! Cover with tin foil. Crush all the cornflakes in a gallon resealable Ziploc bag but wait to sprinkle over top of casserole liberally AFTER you get to work. Otherwise, the flakes will get mushy!

Line a large cooler with wire cooling racks and kitchen towels to transport to work. Pack serving ladles and oven mitts inside cooler. Mark dishes and ladles with your name for loss prevention. Print a few copies of your new recipe to share with others. Everyone is going to love your new potato casserole dish. Enjoy!

Submitted by: Rob Adkins