Texas Potatoes
Rachel Cooper
ingredients
- 2lb bag frozen hash brown potatoes, thawed
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 cup onion, chopped
- 1 can cream of chicken soup
- 1 pint sour cream
- 2 cups cheddar cheese, grated
- 1/4 - 1/2 cup butter, melted
- 2 cups corn flakes, crushed
directions
Combine all ingredients, except butter and corn flakes. Place in 2 quart greased casserole. Pour butter over top. Sprinkle crushed corn flakes on top. Bake at 350 F for 45-60 minutes.
Source: Cooper Family Recipe
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