Cheesy Potatoes

2 tablespoons vegetable oil
2 1/2 cups onions, chopped
1 (50 ounce) can Campbell's Condensed Cream of Mushroom Soup
16 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� F. Bake until internal temperature is 140� F. or higher or 15 seconds and cheese is melted and golden brown, about 5 minutes.

Hold at 140� F. or higher.

Portion using a 1/2 cup scoop.

YIELD: 50 Servings (1/2 cup each).