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TEXAS POTATOES 
1 bag frozen Ore-Ida hash brown potatoes
1 can cream of chicken soup (Campbell's)
1 can Cheddar cheese soup (Campbell's)
1/2 can milk
2 c. corn flakes, crushed
1/8 lb. butter, cut into pieces

Blend together both cans of soup and the milk. Mix with hash browns. Turn into a 9 x 13 inch buttered glass baking dish. Put the crushed corn flakes on top of the mixture and dot with the butter pieces. Bake at 350 degrees for 1 hour.
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