Monday, April 13, 2009

Texas Potatoes

1 2 lb. pkg. frozen hash browns (cubed style)
1 stick margarine or butter, melted
1 can cream of mushroom soup
1 8 oz. container sour cream
2 cups shredded cheddar cheese
1/2 cup chopped onion
1/2 tsp. salt
1/4 tsp. black pepper

2 1/2 cups crushed cornflakes
1/4 cup melted margarine or butter

Spray 13 x 9 pan with Pam or lightly grease. Mix first 8 ingredients together in large bowl then pour into 13 x 9 pan. Next, crush cornflakes (I put them in a ziplock back and use a rolling pin). Pour margarine over crumbs and mix. Put topping on potatoes. Bake at 350 degrees for 60 min.