Texas Potatoes

• 1 bag (32 Oz) Frozen Potatoes, Cubed
• 1/2 cups Chopped Onions
• 3/4 cups Cheddar Cheese, Grated
• 1 can Cream Of Chicken Soup
• 1/2 cups Butter, Melted
• 1 carton 16 Oz Sour Cream
• 1/2 teaspoons Salt (optional)
• 1 dash Pepper
• 2 cups Cornflake Crumbs (if Doubling Topping, Use 4 Cups)
• 1/4 cups Melted Butter (or 1/2 Cup If Doubling)

1. Preheat oven to 350u0b0.
2. Combine potatoes (it cooks faster if you defrost the potatoes first), onions, and cheese in a large bowl.
3. Combine soup with butter and heat until butter is melted.
4. Remove from heat and stir sour cream into soup mixture. Pour over potatoes and blend carefully.
5. Pour into 9x13 pan (or 2 8x8 pans) and top with crumb mixture. Bake uncovered for 45 minutes

potatoes, onions, cheddar cheese, cream of chicken soup, butter, sour cream, salt, pepper, cornflake crumbs, ubc

Taken from tastykitchen.com/recipes/sidedishes/texas-potatoes/ (may not work)