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Texas Cheesy Potato Casserole Recipe

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This recipe for Texas Cheesy Potato Casserole, by , is from Baker Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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2 large bags of Frozen Hash Brown Potatoes
1/4 cup of Margarine
1 teaspoon Salt
1/2 teaspoon Pepper
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1/2 cup Water
3-4 Green Onions, sliced
1 16 ounce package Sour Cream
1 8 ounce Block of Cheddar Cheese, shredded
1 8 ounce Block of Jack Cheese, shredded

1/4 cup Melted Margarine
2 cups Plain Corn Flakes

Defrost potatoes and place in buttered 13x9 inch dish. Preheat oven to 350F. Heat soup, margarine, salt & pepper, and water in sauce pan until heated through. Turn off heat and add sour cream until mixed thoroughly. Add to potatoes along with green onions and shredded cheeses. Reserve 1/4 cup of cheddar and jack cheese to place on top. Place in oven for 45 minutes to an hour until bubbly. Remove from oven. Add topping by melting margarine and mixing crushed corn flakes. return to oven for an additional 15 minutes to finish cooking.




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