Texas Potatoes
A delicious recipe that is also very attractive. It's a great one to take to a potluck. I have been asked over and over for this recipe after others have tried it.
A delicious recipe that is also very attractive. It's a great one to take to a potluck. I have been asked over and over for this recipe after others have tried it.
- Carbohydrate 17.0882664 g
- Cholesterol 40.4776666666667 mg
- Fat 16.0151444 g
- Fiber 1.06310132263541 g
- Protein 7.40400386666667 g
- Saturated Fat 9.14034022666667 g
- Serving Size 1 1 Serving (184g)
- Sodium 494.045306666667 mg
- Sugar 16.0251650773646 g
- Trans Fat 1.08760821333333 g
- Calories 238 calories
Step-by-step
- Mix first 5 ingredients and 1 cup cheese.
- Put in 13x9x2 inch casserole dish.
- Top with remaining cheese and corn flake crumbs.
- Drizzle with remaining butter.
- Bake, uncovered at 400-degrees for 45-50 minutes.
Can you swap that frozen hash brown bag for fresh spuds without ruining the casserole? Thawed commercial hash browns contain specific starches and moisture levels designed to bind with dairy fats. Using raw grated potatoes requires a crucial preliminary step. Boil shredded raw potatoes for five minutes, then plunge them into ice water and dry them thoroughly before mixing. Skipping this blanching step leaves excess surface starch that burns before the center cooks through. Budget-conscious cooks often look for ways to cut grocery costs by utilizing pantry staples already on hand.
Ingredient Adjustments and Cost Efficiency
Commercial cream of chicken soup provides both liquid and thickeners in a single step. Substituting plain whole milk or heavy cream requires adding flour or cornstarch to prevent the sauce from breaking under high heat. Cheddar cheese bought in blocks rather than pre-shredded bags yields better melting results and costs less per ounce. Butter sales warrant stocking up; freeze extra sticks for up to three months to ensure you always have enough fat for the crunchy crumb topping. When baking at 400 degrees Fahrenheit, watch for the edges to bubble vigorously and the cornflake crumbs to turn golden brown around minute forty-five. Serve this rich casserole alongside sharp, acidic mains like grilled pork chops or vinegary coleslaw to cut through the heavy dairy content. Unbaked casseroles can be assembled twenty-four hours in advance and stored in the refrigerator before baking.
- Watery hash browns lead to a soggy center; press thawed potatoes in a clean kitchen towel to extract excess moisture.
- If the cornflake topping browns too quickly after twenty minutes of baking, cover the dish loosely with aluminum foil.
- Sour cream can be replaced with plain full-fat Greek yogurt at a one-to-one ratio without altering the final texture.
