Texas Potatoes (Mike Pryor)

Texas Potatoes  (Mike Pryor)
Texas Potatoes  (Mike Pryor)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cook 1 large onion in 3 sticks butter until onion is soft.

  • In large bowl, mix

  • 2

    bags frozen hash brown southern potatoes

  • 2- 26 oz cans cream of chicken

  • 1- 10 1/2

    oz cream of celery

  • 1

    can evaporated milk

  • 3

    cups sour cream

  • Melt 1- 2lb velvetta cheese in microwave with 1/2 cup milk.

Directions

Stir until melted and creamy. Add to potato mixture. Divide among 2- 9x13x2 inch greased baking dish. TOPPING 1 stick butter 2 cups cornflake crumbs Melt butter and add cornflake crumbs;mix well. Sprinkle evenly on top of each pan. Bake at 350 for 45 minutes or until bubbly and brown. Sometimes I bake one and freeze 1 for later. I like to use the allumium pans with foil lids for freezing. Will keep up to a month in freezer.

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