Wedding Potatoes Recipe

Name: Wedding Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lbs hash brown potatoes, thawed; 2 cups shredded cheddar cheese; 1/4 cup chopped onion; 1 cup milk; 1/2 cup melted butter; 1 (10 ounce) can cream of chicken soup; 1 cup sour cream; 1/4 teaspoon pepper; 1 teaspoon salt; 1 1/2 cups crushed corn flakes; 3 tablespoons melted butter

Servings: persons

2 lbs hash brown potatoes, thawed
2 cups shredded cheddar cheese
1/4 cup chopped onion
1 cup milk
1/2 cup melted butter
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1/4 teaspoon pepper
1 teaspoon salt
1 1/2 cups crushed corn flakes
3 tablespoons melted butter

1
Preheat oven to 350 degrees.
2
Mix thawed hashbrowns, cheddar cheese and onion in a large bowl.
3
In a separate bowl combine milk, 1/2 cup melted butter, cream of chicken soup, sour cream, salt and pepper. Mix well.
4
Pour milk mixture over potatoes and mix well.
5
Pour into a greased 9 x 13 baking dish.
6
Mix cornflakes and 3 tablespoons melted butter. Sprinkle over potatoes.
7
Bake at 350 degrees for 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs hash brown potatoes, thawed, 2 cups shredded cheddar cheese, 1/4 cup chopped onion, 1 cup milk, and more.

Yes, Wedding Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wedding Potatoes

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