Mexican Potato Casserole

Mexican Potato Casserole

Miz Helen's Kitchen

10 to 12 Servings


1 32 ounce package Frozen O Brien Potatoes

2 cups sour cream

1 cup chunky salsa

2 cups green chilies, chopped

1 15 ounce can whole kernel corn

1 15 ounce can creamed sweet corn

1 medium onion, chopped

1 jalapeno, seeded and chopped

3 cups Mexican Mixed Cheese, shredded

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

Dash or 2 of Tabasco Sauce

4 tablespoons butter, melted

2 cups Cornflakes, crushed


In a very large mixing bowl, stir in the potatoes, onions, jalapeno, green chilies, salsa, sour cream, corn, and the cheese.

Stir in the garlic powder, salt, pepper, and Tabasco Sauce.

Pour the melted butter over the crushed corn flakes.

Butter a 9X13 baking dish and spoon the potato mix into the dish.

Cover the casserole with the buttered crushed corn flakes.

Bake the casserole uncovered in a 325 degree oven for 1 hour and 20 minutes, until the casserole is bubbly and the corn flakes are lightly browned.

Serve hot and enjoy!