Hashbrown Casserole

This recipe I got from one of Hubby's grandmas. It's oh so good!  Whenever I make it when family is in town, it's gone quickly.   It takes a while to bake, so if you're wanting it to go with breakfast, wake up, put it in the oven, then go back to bed! :)

What you need:
30 oz shredded hashbrowns
1/2 cup butter, melted
16 oz sour cream
1 can cream of chicken soup
2 cups shredded cheese
2 T dried minced onion

Mix first two ingredients together in large bowl.  Mix last four ingredients in smaller mixing bowl.  Combine both.  Spread evenly in a 9x13 pan and bake at 350 for 90 minutes.

texas potatos

2-12oz frozen hash browns (shredded)
2c sour cream
1 can cream of chicken soup
2 tbsp mleted butter
1tsp salt
pepper
1 tbsp onion
2 c cheddar cheese shredded
2c crushed cornflakes mixed with 1/4c water

mix everything but cornflakes together, spread into 9x13 pan. spread cornflake mixture on top.

bake at 350- 1 hour

double baked potatoes

cook whole, un peeled/cut potatoe for an hour at 400.
cut in half and scoop out potatoe ( i use a melon baller)
with a hand Mixer- mix potatoe, sour cream and onion dip, 1/2 stick of butter, shredded cheddar cheese until smooth.
place back into potatoe shells. sprinkle with cheddar cheese
bake at 350 for 25 min

the amounts will vary depending on how many potatoes you use.