Cooking for Parties/wedding meal


I'm getting ready for my daughters wedding and was doing the cooking myself, the meal is pulled pork with cheesy hash browns or some other kind of potatoes, with relish tray Cole slaw and buns what do you think of this meal, and how do you figure amount of potatoes needed, this is for about 200 people, any Ideas would be helpful.

First, if you are having this at home (and you must be because no venue will let you bring in food from an unlicensed kitchen) where are your guests going to park the 150 or so cars?  How do you plan to keep this food at serving temperature so that no one gets food poisoning?  A restaurant could not handle 200 people coming in at once and with a home stove and one refrigerator, where will you be storing the ingredients?  You are looking at 120 pounds of meat to store, plus all the sides, where will you put them?  There are many things to consider and even with help, unless you are a professional caterer, you are in over your head.
Here's the recipe you asked for, scaled for 200 servings.

   16-1/2 (2 pound) packages frozen hash brown potatoes, thawed

   8-1/3 cups melted butter

   16-1/2 (10.75 ounce) cans condensed cream of chicken soup

   16-1/2 (8 ounce) containers sour cream

   8-1/3 cups chopped onions

   33 cups shredded Cheddar cheese

   1/3 cup and 1 teaspoon salt

   1 tablespoon and 1-1/4 teaspoons ground black pepper

   33 cups crushed cornflakes cereal

   4 cups and 2 tablespoons melted butter

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NOTE: Recipe directions are for the original serving size of 12.

   Preheat oven to 350 degrees F (175 degrees C).
   In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
   In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
   Bake covered in preheated oven for 40 minutes.

Cooking for Parties

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Teri Davis Newman


I am a wedding and party planner in St. Louis, Missouri and I do weddings and parties all over the country! My brides are my number one priority as I understand how important their wedding day is to them! Any questions about catering and cooking for large groups. This would include recipes, cooking techniques, what to serve, how to prevent food poisoning, food storage and food integrity. I have thousands of recipes that are scaled for large groups and gatherings and will be happy to share them! If you are in need of professional assistance for helping you to plan your wedding, party or corporate event, please feel free to contact me! I do a limited amount of weddings and parties every year in order to make sure that I have the best service for my clientele. Feel free to visit my business website at this address: WWW.EXQUISITEEVENTSUSA.COM for detailed information on what services I offer. I have price point weddings for every budget--no matter what size and I am very specific about what you get for your hard-earned money.


Catering and parties are a large part of the restaurant business. I do a lot of catering for local parties and weddings.
Graduate, Le Cordon Bleu, Tokyo, Japan

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