TEXAS POTATOES
Heidi Radford
1 large pkg. frozen diced hash browns
1 can cream of chicken soup
1/2 c. melted butter
2c grated cheddar cheese
1 pt. sour cream
2 T. minced onion
1 t. salt
1/2 t. pepper
2 c. crushed corn flakes
1/4 c. melted butter
Heat oven to 350. Mix first 8 ingredients in large bowl. Pour into well greased 9x13 casserole dish. Mix crushed corn flakes with 1/4 c. melted butter. Sprinkle over potato mixture. Bake for 45-50 minutes.
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment