Slow Cooker Scalloped Taters
Judy Kay
This rich and creamy side dish goes well with almost any entree and is a snap to assemble with convenient frozen hash browns.
ingredients
- 1 pkg. (2 pounds) frozen cubed hash browns
- 1 can condensed cream of chicken soup, undiluted.
- 1 1/2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup plus 1 tbsp. melted butter
- 1/4 cup dried minced onion
- 1/2 tsp. salt
directions
- 1
1. In a large bowl, combine the hash browns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into a greased 5 quart slow cooker. Cover and cook on low for 4 1/2 to 5 hours or until potatoes are tender.
- 2
2. Just before serving, combine the cornflake crumbs and remaining butter in a pie pale. Bake at 250° for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping.
Source: Judy Kay
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