Submitted by Cathy Raufer, Corn Belt Energy Corporation
Texas Potatoes
Ingredients
- 2 lbs. frozen Southern hashbrowns
- 2 c. shredded chedd
- 16 oz. sour cream
- 1 stick melted margarine
- 1 10 oz. can cream of chicken soup
- 1 c. chopped onion
- 1-1/2 c. crushed corn flakes
Instructions
- Mix together all ingredients, reserving half of the corn flakes. Bake in a greased 10x13-inch pan for 1 hour at 350 degrees. Top with remaining corn flakes and bake for ten minutes more.
