Texas Potatoes

10 ingredients
5 steps

Ingredients

  • 1 bag (32 Oz) Frozen Potatoes, Cubed
  • 1/2 cups Chopped Onions
  • 3/4 cups Cheddar Cheese, Grated
  • 1 can Cream Of Chicken Soup
  • 1/2 cups Butter, Melted
  • 1 carton 16 Oz Sour Cream
  • 1/2 teaspoons Salt (optional)
  • 1 dash Pepper
  • 2 cups Cornflake Crumbs (if Doubling Topping, Use 4 Cups)
  • 1/4 cups Melted Butter (or 1/2 Cup If Doubling)

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Combine potatoes (it cooks faster if you defrost the potatoes first), onions, and cheese in a large bowl.
  3. 3
    Combine soup with butter and heat until butter is melted.
  4. 4
    Remove from heat and stir sour cream into soup mixture. Pour over potatoes and blend carefully.
  5. 5
    Pour into 9x13 pan (or 2 8x8 pans) and top with crumb mixture. Bake uncovered for 45 minutes

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