Makes about 45 ounces. About 20 servings. Assume an uptake of 1 out of 2 people
American, Cooking for a Crowd
Author: Betsy Edwards
122.6 ounce large can Cream of Mushroom Soup
18 ounce brick of cream cheese
In a medium skillet add hamburger. Cook over medium heat, breaking up into small pieces. Season with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon onion powder, and 1 teaspoon garlic powder. When brown drain fat.
Add Cream of Mushroom soup and cream cheese to browned hamburger. Cook over med heat working the cream cheese into the hamburger mixture until cream cheese is melted.
Add milk and mix well.
Reduce heat and simmer over med-low heat for 10 minutes, stirring often.
Serve over baked potatoes (great over rice, as well).