2 tablespoons vegetable oil 2 1/2 cups onions, chopped 1 (50 ounce) can Campbell's Condensed Cream of Mushroom Soup 8 ounces sour cream 3 cups milk (2% fat) 1 1/4 teaspoons white pepper 3 quarts processed American cheese, shredded 5 pounds frozen potatoes with skin, diced
In a large saucepot in hot oil, cook onions until lightly browned. Add soup, sour cream, milk and pepper. Heat through. Add 2 quarts of the cheese. Heat until cheese is melted. Stir in potatoes. Pour into baking pan (12 x 20 x 4 inches). Sprinkle with remaining cheese. Bake at 475 degrees F. Bake until internal temperature is 140 degrees F or higher or 15 seconds and cheese is melted and golden brown, about 5 minutes. Hold at 140 degrees F or higher. Portion using a 1/2 cup scoop.
