Texas Potatoes
Trust me when I tell you this…. Not that you wouldn’t trust me…but I am serious about trusting me on this one. First, you will NOT believe how easy this is the make. Second, you will not believe how creamy and delicious they really are with a buttery cracker mix on top that gets crispy and golden brown. Third, you will not believe how fast they go when you serve them with your meal. But trust me when I say these are the best potatoes you will ever eat!
Texas Potatoes
1/2 cup chopped onion
2 cans cream of chicken soup (10.5 oz each)
½ cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 pkg frozen diced hash brown potatoes, thawed
½ cup melted butter, divided
1-2 sleeves of Ritz crackers, crumbled
Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
In a large bowl, mix together the two cans of soup and the sour cream until well blended. Add in the onions and half the butter and stir well. Next add the bag of diced hash brown potatoes and mix well.
Pour mixture into a 9 x 13 pan that has been sprayed with non-stick spray or greased with butter.
Crumble Ritz crackers and mix with remaining melted butter. Sprinkle on top of the potato mixture.
Bake for 45-55 minutes. Allow to sit for about 10 minutes so potatoes will set.
Serve warm as a side or main dish.
Out of this world good!
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