Texas Potatoes

Here are two recipes for Texas Potatoes. My mother-in-law fixes this MANY times a year. The first version is from her mom, and the second she has altered a bit. We do prefer the second. I have to say I like to have it with extra cornflakes and butter. Coming tomorrow...my mom's Cheesy Veggie Soup.

Texas Potatoes - Elinor Bradley

4 lbs. shredded or cubes hashbrowns, thawed (we use the cubed)

1/2 c. butter

1/4 c. butter (for topping)

1 tsp. pepper

2 tsp. salt

1 c. chopped onion (or more)

1-2 cans Cream of Chicken Soup

1 carton sour cream

2 cups crushed corn flakes

Mix together in 9x13 casserole . Top with corn flakes. Drizzle with 1/4 c. melted butter. Bake uncovered at 350 degrees for 45 minutes.

Texas Potatoes Divine - Susan Bradley Dube

2 28 oz. bags Ore Ida frozen Potatoes O'Brian (if you can not find this you add onions and bell pepper)

26 oz. can cream of chicken soup

16 oz. sour cream

2 cups corn flakes

1/2 c. melted butter

salt and pepper to taste

Mix the above 4 ingredients and put into a greased 9x13 pan. Top with 2 cups crushed cornflakes mixed with 1/2 c. melted butter.

Bake at uncovered at 350 degrees for at least one hour.

You can freeze this dish for probably a month or two. Just thaw in the fridge before baking.