Texas Potatoes Recipe

Name: Texas Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

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 350u00b0 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (12 oz.) pkg. frozen hash brown potatoes, 2 c. sour cream, 1 can cream of chicken soup, undiluted, 2 Tbsp. margarine, melted, and more.

Yes, Texas Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Texas Potatoes

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