Tuesday, April 15, 2008

Texas Potatoes

2 lbs shredded, frozen hashbrowns (thawed)

1 can cream of chicken soup

1 can cream of mushroom or cream of potato soup

16 oz sour cream

2 cups shredded cheese

1/2 chopped onion

1/4 cup milk or cream

paprika or red pepper flakes (optional)

*Grease bottom of 9x13" pan.  Mix together soups, sour cream, 1 cup cheese, onion, and milk.  Add a few pinches of paprika or red pepper flakes (optional).  Fold in hashbrowns.  Spoon into greased pan and back for 1 hour at 350-degrees.  Add remaining cheese on top during last 30 minutes.


From Grandma Doreen's Kitchen!

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