Photo Credit: Basic American Foods Yield: 48 servings. 3 qt. water, boiling 40 oz. canned tomatoes with green chiles, diced, undrained 1 carton Classic Casserole® Au Gratin Potatoes 46 oz. canned corn, drained 2 qt. milk 2 1/2 lb. American cheese, cubed Whisk water and sauce mix from Classic Casserole in stockpot. Stir in potatoes, corn and tomatoes. Bring to a boil. Reduce heat and simmer until potatoes are tender. Stir in milk and cheese. Cook and stir until cheese is melted. If ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.