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Texas Potatoes

This version of hashbrown casserole is the best you'll ever try!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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

  1. Preheat oven to 350 degrees and spray 9x13 casserole dish with cooking spray.

  2. In a large mixing bowl combine hashbrowns, soup, sour cream, French onion dip and melted butter.  Stir until well combined.


  3. Fold in shredded cheddar cheese.  Salt and pepper potatoes to taste.
  4. Put potato mixture into prepared casserole dish.
  5. 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.
  6. Bake at 350 50-60 minutes until the casserole is lightly browned and bubbling in the center.