Texas Potatoes
- From
- Peg Williams
- Source
- Recipe Keeper (handwritten, p. 54)
- Cook
- 350°F, 1 hour
Ingredients
- 1 (32 oz) bag frozen hash browns, partly thawed
- 1 can cream of chicken soup
- 1/2 cup chopped onion
- 2 cups grated cheese
- 1/4 tsp pepper
- 1 tsp salt
- 1/2 cup melted butter
- 1 (16 oz) sour cream
Steps
- Mix well and place in a 9x13 pan, top with buttered crumbs.
- If using a glass dish, bake at 325°.
Notes
- Title is spelled “Patatoes” on the card — corrected to “Potatoes” here.
- The soup line is a little unusual in shorthand on the card; read as “1 can cream of chicken soup” but worth a glance at the physical card to confirm.
See also: Texas Potatoes