Taylor’s Texas Wedding Potatoes

While Terry was doing battle with the septic tank, I was at a brunch to recognize the many volunteers for the Salado Public Library. As a library board trustee, I took on the responsibility for bringing a potato dish. My favorite is the recipe my mom made for my wedding so I took the liberty of renaming it even though it’s not an original recipe. (Will the recipe copyright people be coming to get me?)

I’d post a picture, but there’s not a scrap left. Terry and I inhaled the second casserole dish I made that was supposed to get us through the weekend!
•    2lb. frozen hash brown potatoes (you can also use Potatoes O’Brien with onions and green peppers.)
•    1 large onion chopped
•    2 Cans Cream of Chicken soup (I use healthy request or some low fat soup)
•    1 pt. sour cream (Again, I go for the low-cal brand)
•    1 8 oz. package of cream cheese (need I repeat myself – low-fat or fat-free, again!)
•    1 package Pepperidge Farm Herb stuffing mix (OK, I’m guessing this was originally a recipe on the back of their box. Really, any stuffing will do and I’ve even added crumbled up HEB Wheat and flax crackers, but make sure your guests aren’t allergic to wheat)
•    1 stick margarine melted

Mix potatoes and onion. Place in a large greased baking dish. (I used a 13*9*2 AND still had to put some in another dish! Layer in two dishes, if you like and freeze one for later.) Mix soup, cream cheese, and sour cream in the mixer and pour over potatoes. Sprinkle with cheese. Toss stuffing mix with melted butter and sprinkle over cheese. Bake at 350 for 1½ hours. (Less if the potatoes are thawed.)