Texas Potatoes

Name: Texas Potatoes
Ingredients: 2 (12 oz.) pkg. frozen hash brown potatoes; 2 c. sour cream; 1 can cream of chicken soup, undiluted; 2 Tbsp. margarine, melted; 1 tsp. salt; pepper to taste; 1 Tbsp. minced onion; 2 c. grated Cheddar cheese; 2 c. coarsely crushed cornflakes; 1/4 c. butter, melted

10 ingredients

7 steps

Ingredients

2 (12 oz.) pkg. frozen hash brown potatoes
2 c. sour cream
1 can cream of chicken soup, undiluted
2 Tbsp. margarine, melted
1 tsp. salt
pepper to taste
1 Tbsp. minced onion
2 c. grated Cheddar cheese
2 c. coarsely crushed cornflakes
1/4 c. butter, melted

Directions

1

Place potatoes in a colander; let stand until completely thawed and excess moisture has drained off.
2

Combine sour cream, soup and margarine; mix well.
3

Add salt, pepper, onion and cheese; mix well. Blend in potatoes.
4

Place mixture in a greased shallow 2-quart casserole.
5

Mix cornflakes with melted butter and sprinkle on top. Bake uncovered in preheated oven at 350° for about 50 minutes or until golden brown and bubbly.
6

Assemble no more than 2 hours before it goes into oven for best results.
7

Serves 8.