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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
Preparation
Step 1
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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