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Wedding Potatoes

    2 lbs hash browns
    1/2 cup butter…
    2 (10 3/4 ounce) cans condensed cream of chicken soup
    1 pint sour cream (or Greek Yogurt)
    1/2 teaspoon salt
    3/4 cup onion, chopped
    1 tablespoon butter
    2 cups longhorn cheese, grated, firmly packed
    1 1/2 cups corn flakes, crushed
    4 tablespoons butter, melted

    Saute onion in 1 tablespoon butter until translucent.
    Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
    Put potato mixture into a 9×13 inch baking pan.
    Combine cornflakes and butter, and sprinkle evenly over top of casserole.
    Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.