Texas Potatoes
This version of hashbrown casserole is the best you'll ever try!
Servings 12
Ingredients
- 1 bag frozen hashbrowns
- 1 can cream of chicken shoup
- 8 oz shredded cheddar cheese
- 1 stick butter, melted
- 8 oz sour cream
- 8 oz french onion dip
- salt and pepper to taste
Cornflake topping
- 3 tbsp butter, melted
- 1 1/2 cup cornflakes, crushed
Instructions
- Preheat oven to 350 degrees and spray 9x13 casserole dish with cooking spray.
- In a large mixing bowl combine hashbrowns, soup, sour cream, French onion dip and melted butter. Stir until well combined.
- Fold in shredded cheddar cheese. Salt and pepper potatoes to taste.
- Put potato mixture into prepared casserole dish.
- In a small bowl combine cornflakes and 3 tablespoons of melted butter. Mix until the butter is evenly distributed. Spoon on top of potatoes in casserole dish.
- Bake at 350 50-60 minutes until the casserole is lightly browned and bubbling in the center.