Ingredients
4 lb. frozen hash brown potatoes
2 1/2 cups milk
1 pint sour cream
2 cups grated cheddar or Swiss cheese
2 cans (10-3/4 oz. ea.) cream of celery soup
4 green onions, thinly sliced
1/4 cup chopped parsley
1 tbsp. Italian herb seasoning
salt and pepper, to taste

Procedure
Remove Cookwell (from an 18-quart roaster oven). Preheat covered Heatwell to 350 degrees F.

Combine all ingredients in Cookwell; stir until well mixed. Set Cookwell into preheated Heatwell.

Cover; bake 1 1/2 hours or until center is set. Gently stir edge into center once halfway through baking time.

TO HOLD:
Reduce temperature to 200 degrees F. Pour 1 cup milk over top if potatoes begin to dry.

Servings: 25
Source: Nesco