This recipe is courtesy of Jodi, fellow Peps parent. I think her sister gave it to her, or something. Anyway, Jodi and her husband Tom had us all over to their place for a BBQ one weekend. I provided some absolutely delicious Red, White and Blue potato salad that I made by driving to Safeway and buying two containers of it from the deli.
There were quite a few dishes at the BBQ, but this one stood out. I cooked it tonight to go with the free burgers I got from Amazon Fresh.
Here's the recipe. It's pretty simple and pretty straightforward. I didn't change anything.
Texas cheese potatoes
Frozen hashbrowns (cubed)
8 oz sour cream
1 stick of butter
2 cups corn flakes (crushed)
1 can cream of chicken soup
16 oz shredded sharp cheddar cheese
Take greased 9 x 12 pan and fill with hashbrowns. Mix together ½ stick melted butter, cream of chicken soup, sour cream, and cheese. Pour mixture over hashbrowns. Mix together ½ stick melted butter and crushed corn flakes. Place over top. Bake at 350 for one hour.
Great side dish. Had it with burgers, tonight. Tom cooked chicken at the BBQ and it went well with that, too. Potatoes smothered in cheese go with just about anything. I think I'll put some of the leftovers on my toast, tomorrow.
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