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Texas Potatoes
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Description
These are delicious! I double the buttery corn flake topping to make it more crunchy.
Ingredients
- 1 bag (32 Oz) Frozen Potatoes, Cubed
- ½ cups Chopped Onions
- ¾ cups Cheddar Cheese, Grated
- 1 can Cream Of Chicken Soup
- ½ cups Butter, Melted
- 1 carton 16 Oz Sour Cream
- ½ teaspoons Salt (optional)
- 1 dash Pepper
- 2 cups Cornflake Crumbs (if Doubling Topping, Use 4 Cups)
- ¼ cups Melted Butter (or 1/2 Cup If Doubling)
Preparation
Preheat oven to 350°.
Combine potatoes (it cooks faster if you defrost the potatoes first), onions, and cheese in a large bowl.
Combine soup with butter and heat until butter is melted.
Remove from heat and stir sour cream into soup mixture. Pour over potatoes and blend carefully.
Pour into 9×13 pan (or 2 8×8 pans) and top with crumb mixture. Bake uncovered for 45 minutes
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2 Comments
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mom2-4 on 8.15.2009
We call these “funeral potatoes” as they are what the ladies from church always bring for a funeral! But my family eats them any time!
angelfoodie2 on 8.10.2009
I’ve made this recipe many times and my family just raves over this. we make this healthier now with lite sour cream and heart healthy margarine and healthy choice cream of chicken soup. I also cut the butter in half when making the corn flake crumbs. WE still call these heart attack hash browns!! LOL…