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Wedding Potatoes

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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.

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