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Wedding Potatoes Recipe

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This recipe for Wedding Potatoes is from The Ohio Buckeye Junior Hereford Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pound(s) frozen, shredded hash browns
2 cup(s) sharp shredded cheddar cheese
1/4 cup(s) onion, chopped
1 cup(s) milk
1/2 cup(s) butter, melted
1 can(s) cream of chicken soup
1/4 teaspoon(s) pepper
1 teaspoon(s) salt
1 cup(s) sour cream
Directions:
Directions:
Saute onion in butter. Stir in the milk, soup, salt and pepper, and sour cream.
Add hash browns and mix well.
Pour into a greased 9 X 13" pan. (OR scoop about 1/2 c into greased muffin cups)
Bake 1 1/4 hours at 350 degrees.
Personal Notes:
Personal Notes:
From National Hereford Women website. Depending on the local church cookbook you pick up, these tasty potatoes are called Wedding Potatoes or Larapin Potatoes. My favorite adaptation came about during the 5 years I cooked the Prom Banquet dinner for our local high school. As a matter of serving necessity, we loaded muffin cups with the mixture and baked the tasty morsels resulting in the slightly crispy edge that I like best about these potatoes.

Michelle Beran, B&D Herefords

 

 

 

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