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Texas Potatoes




Source of Recipe


Internet


List of Ingredients




32 oz. frozen potatoes O'Brien*
1 stick butter, divided
1 medium yellow onion, chopped finely(I usually use 2- we like more onion)
1/2 tsp. salt
2 cans cream of chicken soup, lowfat is fine
1 pint sour cream
3 cups grated cheddar (or for a creamier result use velveeta)
3/4 cup crushed cornflakes


Recipe



Saute onion with 4T. of butter and salt. Mix soups, sour cream, potatoes, cheese, and onion together. Pour into a lightly greased 9x13 pan. Melt remaining butter and mix with cornflakes. Sprinkle on top of potato mixture.
Cover with foil and bake at 400 for 35 minutes. Remove foil and continue baking for 15 minutes. Let it stand 10-15 minutes before serving.

*Note: I like this variety, but plain cubed or shredded hashbrowns are a fine sub in this recipe.