Texas Potatoes

Texas Potatoes- This picture was taken before it was baked, Its wonderful with the cornflakes on the top, but there's usually somebody that doesn't like it so I leave an end without.

I made this for dinner Christmas night and I was waiting to get it on the table, so I forgot to get a cooked picture.  There were no leftovers.
This was such a hit, I'm making it for Thanksgiving this year.

Aunt Sheila Makes this at Thanksgiving and Christmas.

Alma Collis use to make this at church, and I got it from her cook book, "A Third Helping Please"


Ingredients:
2-lb bag  frozen, hash brown potatoes
1/2 cup butter, melted
1 can Campbell's Cream of Chicken Soup
8 oz. Kraft Velveeta Cheese, cubed(or shredded  Sharp cheddar cheese)
8 oz. Daisy Sour Cream
1/2- 1 cup milk
2 Tbsp. dried chopped onions or 1/2 cup finely chopped onion
2 tsp. onions salt or Salt
1/2 tsp. black pepper


Topping:
2 cups Kellogg's Cornflakes, crushed or not
1/4 cup butter


Mix thoroughly all ingredients except topping. Place in a greased 9x13 inch baking dish. Top with corn flakes then dot with butter. Bake uncovered at 350 degees for 45 minutes. This can be made ahead and frozen. Just be sure to add the topping after you have thawed it.
I love onion, so I put the onion powder.