4 (32 oz. ea.) bags diced potatoes (slightly thawed)
4 (16 oz. ea.) containers dairy sour cream
2 cups chopped onions
2 cans cream of mushroom (undiluted)
2 cans cream of chicken (undiluted)
10 cups shredded cheddar cheese
2 cups (4 sticks) melted butter
7 cups corn flakes (before crushing)

Preheat oven to 275°F.

Combine half of all ingredients in large mixing bowl (except corn flakes). Mix thoroughly. Spread 3/4 of mix evenly into 15x10-inch glass pan. Repeat mixing process with other half of ingredients. Spread 3/4 of mix evenly into a second 15x10-inch glass pan. Spread the 2 quarter parts of mix you saved into a 13x9-inch glass pan (for your own family!). Bake both 15x10-inch casseroles in oven at 275°F for 120 minutes.

Sprinkle 3 cups crushed corn flakes on each casserole AFTER you get to work (flakes get soggy otherwise). Use 1 cup crushed corn flakes on your own family casserole.

Enjoy the tasty goodness!

Transporting to Workplace:

Casseroles will be extremely hot. Cover casseroles with tin foil. Place wire baking rack in bottom of large cooler. Place one cooked casserole on wire rack in cooler. Place another wire rack on top of 1st casserole already in cooler. Place second casserole in cooler. Place kitchen towels around edges of hot dishes to protect cooler and keep casseroles from moving around during trip to work.

Put oven mitts, 2 serving spoons, 2 recipe printouts folded in half with "AUNT LOUISE'S POTATO CASSEROLE" and bag of crushed corn flakes in cooler as well.

Additional Notes:

If baking one 15x10-inch casserole, increase heat to 300°F and bake for 1 hour. If baking one 13x9-inch casserole, bake at 350°F for 1 hour.

Submitted by: Rob Adkins