24 pounds frozen hash brown potatoes, thawed
12 (10.75 oz.) cans cream of chicken soup, reduced sodium
10 pounds pre-cooked ham, diced
6 pounds yogurt, plain, low fat
25 cups shredded Cheddar cheese
6 ¼ cups unsalted butter, melted
12 onions, chopped
¼ cups pepper

Directions:
1. Preheat oven to 350°. Grease baking dishes. If using large aluminum pans, this recipe should fill around 5 or 6 pans.
2. Stir hash browns, ham, Cheddar cheese, onion, soup, yogurt and butter together; season with black pepper. Transfer mixture to prepared baking dishes and cover with aluminum foil.
3. Bake until bubbly and cheese is melted, 45 minutes to 1 hours. Remove foil and continue baking until brown, about 15 minutes more.

Calories: 268
Sodium: 615 mg