Scalloped Taters

Photo by Shannon C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg. (2lbs) frozen cubed hash browns

  • 1

    can condensed cream of chicken soup, undiluted

  • 1 1/2

    c. milk

  • 1

    c. shredded cheddar cheese

  • 1/2

    c. plus 1 tbsp. butter, melted, divided

  • 1/4

    c. dried minced onion

  • 1/2

    tsp. salt

  • 1/8

    tsp. pepper

  • 3/4

    c. crushed corn flakes

Directions

In large bowl, combine hash browns, soup, milk, cheese, 1/2 c. butter, onion, salt, and pepper. Pour into greased 5 qt. slow cooker. Cover and cook on low for 4 1/2 - 5 hours. or till potatoes are tender. Just before serving, combine cornflake crumbs, remaining butter in pie plate. Bake at 350 for 4-6 mins. or till golden brown. Stir potatoes; sprinkle w/ crumb topping.

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