Sour Cream Souffl

Sour Cream Souffl

Yield:48 servings

1 gal.boiling water
36 oz.packaged casserole scalloped potatoes mix
1 qt.eggs or egg substitute
1 qt.sour cream

  1. Heat oven to 350°F (convection oven to 325°F).
  2. Pour boiling water evenly into 2 half-size steamtable pans. Whisk in seasoning packets from packaged potatoes, then stir potatoes evenly into the two p

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