Texas Potato Casserole
Submitted by Sue Lowes on Nov 20, 2010

Frozen hashbrowns blended with sour cream, cheese and celery soup. Topped with crushed cornflakes.

Servings:
Group

Complexity:   
Easy

Total Time:
2 hours

Ingredients:
1 32 oz. frozen hashbrowns
1 tsp. salt
1 pint sour cream
1 can cream of celery soup
2 cups grated cheddar cheese
1/4 tsp. pepper
1/2 c. chopped onion
1/2 c. margarine melted
2 cups crushed cornflakes

Directions:
Mix all ingredients together (except for margarine and cornflakes), put in casserole or baking dish and top with cornflakes that have been mixed with margarine. Bake at 350 degrees for 1&1/2 hour.

Cook's Notes:
This is a great pot luck dish and I've added it to my Thanksgiving menu.