These Cheesy Texas Potatoes, which some may also know as funeral potatoes, are so easy to throw together for holiday dinners or potlucks. The simple casserole uses frozen hash browns, along with several other staple ingredients to make any potato lover’s dream come true!
Ingredients
- 2 lbs. (32oz.) frozen hashbrowns- either southern style or shredded will work, thawed
- 1 can cream of chicken soup
- 16oz. sour cream with chives– if you can’t find this, plain sour cream works just the same
- 2 C. shredded cheddar cheese
- salt and pepper, to taste
- 1 C. melted butter, divided
- 2½ C. corn flakes, crushed
Directions
- Let the hash browns thaw. I typically just set them out on the counter for a couple hours before I’m ready to use them.
- Preheat oven to 350℉. In a large bowl, stir together the cream of chicken soup, sour cream, and ½ C. of the melted butter. Add the thawed hash browns, cheese, and salt and pepper to the bowl and stir until well combined. Spread in a greased 9″x13″ pan.
- Melt the other ½ C. of butter and stir in 2½ C. of crushed corn flakes. Evenly spread the corn flakes on top of the potatoes. Bake at 350℉ for 1 hour or until bubbly in the center.
I like to serve Texas Potatoes with Ham Balls!
More recipes for your Easter dinner!
Orange Fluff or Raspberry Fluff!
[…] Ham balls! This Iowa favorite is perfect for family gatherings, holiday dinners, or potlucks! Tender and juicy ham balls coated in a sweet and tangy sauce. These go wonderfully with Texas Potatoes! […]