Appetizers | Soups | Salads | Main Dishes | Vegetables | Breads | Desserts | Kids Recipes | Special Diets | Holiday Favorites Our recipe collection will grow as our viewers submit recipes. Please, submit your own original recipes. Equivalent Measures | Weights and Measures | Substitutions | Tips Twice Baked Potato Casserole Diane Welker 2 2-lb. bags frozen hash brown potatoes 2 cans low-fat condensed cream of mushroom soup 2 lbs. shredded cheddar cheese 2 pints sour cream 2 sticks butter the green part of one bunch scallions, chopped (put the chopped white part in the salad) 1 package pre-cooked bacon, microwaved until crispy and crumbled salt and lots of fresh ground pepper to taste cooking spray Preheat the oven to 350 degrees. Spray 2 half-size catering pans with cooking spray. Dump one bag of potatoes in each pan. For each pan, combine one can soup, one pint sour cream 1 lb. of shredded cheese (set some aside for sprinkling on top), half the cooked bacon, half the chopped green onion tops, and the salt and pepper. Stir the potatoes and soup mixture together in the pan until well combined. In the same bowl you combined the soup mixture, melt one stick of butter in the microwave. Pour it over the top. Cover with foil and bake for 30 minutes. Uncover and bake with the tenderloin at 450 degrees another 30 minutes or so. Remove the pans from the oven when lightly browned and bubbly and cover with foil to keep warm. Reheat for 10 minutes or so, covered in the oven, if necessary before serving. Copyright ©2008 Parker Marketing, Clarksville TN. All rights reserved. Site design by Gateway Business Solutions.