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Texas Potatoes (Mike Pryor)


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  • 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.



Step 1

Stir until melted and creamy. Add to potato mixture. Divide among 2- 9x13x2 inch greased baking dish.

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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