Gold Rush Potato Casserole

6 lbs (2.72k) IQF Hash Browns 
1gal (3.7 L.) Sour Cream 
2cups (454 G.) Onions diced 
2qt (1.8 L.) Cream of Mushroom Soup 
2-1/2 lbs (1.13K.) Shredded Cheddar Cheese
½ lb (227g.) Butter 
8 cups (1.8 L.) Corn Flakes Crushed

Preparation

Spread frozen hash browns on bottom of greased pans. 
Mix together sour cream, onions, mushroom soup and ½ of the cheese 
Pour on top of the hash browns Sprinkle remaining cheese on top 
Add melted butter to crushed cornflakes then spread over cheese. 
Bake in Combitherm Oven Supper Heated Steam@325°F (163°(C) for 45 minuets 
Yield: 2-12x20x2’’ pan 
Portion: 50 ½ cup servings

Serve with favorite Ham recipe.