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Texas Potatoes
32 oz. pkg. hashbrowns (cube kind) |
½ c. melted butter |
1 tsp. salt |
¼ tsp. pepper |
½ c. chopped onions |
1 can chicken soup |
12 oz. ctn. sour cream |
10 oz. grated American cheese |
1 c. cornflake crumbs |
2 T. margarine, melted |
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Combine soup and sour cream and fold into potatoes with onions, cheese,
salt, pepper and ½ cup melted butter. Spread in greased 9 x 13-inch pan.
Bake, uncovered, 30 minutes at 350 degrees. Remove from oven and sprinkle
with cornflake crumbs. Drizzle the 2 tablespoons melted margarine over
all. Bake 15 minutes more.
Deb Smith
Missouri
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