Texas potatoes

Yield: 1 Servings

Measure Ingredient
1 pack (2 lb) Hash Brown Potatoes (Orieda Brand), thawed
½ cup Green onions; chopped
½ cup Butter or margarine; melted
2 cans Cream of Chicken Soup
1 Carton (8 Oz) Sour Cream
1 teaspoon Salt
¼ teaspoon Pepper
Corn Flakes; Lightly Crushed
¼ cup Butter or Margarine; Melted

TOPPING

In a big bowl, mix all ingredients. Add thawed hash browns. Pour in a greased 9 X 13-inch pan. Top with cornflake mixture and bake in a 350 degree oven for 45 minutes.

TOPPING: Lightly crumble cornflakes and add ¼ cup melted butter. (I do this step in a plastic bag.)

NOTE: You may also put shredded cheese on top, but I never do.

Recipe by: Family Friend

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Carole Jarvis <jarvis@...> on Sep 26, 1997

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