Everyone loves hashbrown casserole and everyone has their own variation on the recipe. Well, I’m here to tell you this recipe for Texas Potatoes is the BEST hashbrown casserole around!
My mom adapted this recipe from our beloved Best of the West cookbook that my elementary school put out. It’s been a *few* years since I was in elementary school, but this recipe for Texas Potatoes has stood the test of time.
The secret ingredient to this Texas Potato recipe is French onion dip. My family is not crazy about onions, so the French onion dip gives the potatoes that onion flavor without actually having onions in the dish. It also adds to the creaminess of the dish.
There are two things that I think are important when making these Texas Potatoes. First of all, I like to use the diced hashbrowns. I just think the cubed potatoes taste better. The shredded ones get to mushy for me. Second, I like to make Texas Potatoes a day ahead of time and then store them in the refrigerator until I’m ready to cook them. I think this helps all of the flavors marry and it lets the hashbrowns defrost a bit too. I like my potatoes to be soft but not mushy. You can totally assemble them and bake them in the same day, I just prefer to make them up ahead a time if I can.
This recipe makes a lot of potatoes. You can always split them between 2 pans and freeze one to bake later. If I’m just making this for my family, that’s what I usually do. It’s nice to have one in the freezer. Just make sure you thaw the casserole out before baking it.
These Texas Potatoes are good with just about anything. We serve them a lot with burgers, barbecue or any grilled meat. They usually make their way to our holiday table too. Try them for your Memorial Day cookout. You won’t be disappointed!
Texas Potatoes
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
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Preheat oven to 350 degrees and spray 9x13 casserole dish with cooking spray.
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In a large mixing bowl combine hashbrowns, soup, sour cream, French onion dip and melted butter. Stir until well combined.
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Fold in shredded cheddar cheese. Salt and pepper potatoes to taste.
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Put potato mixture into prepared casserole dish.
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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.
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Bake at 350 50-60 minutes until the casserole is lightly browned and bubbling in the center.