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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This creamy and comforting side dish from Lucinda Walker of Somerset, Pennsylvania tastes great with almost any dish and is a snap to assemble with convenient frozen hash browns. Tip: This is a good way to make potatoes when your oven is busy with other dishes, Lucinda suggests. Ingredients:
1 package (2 pounds) frozen cubed hash brown potatoes |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1-1/2 cups whole milk |
1 cup (4 ounces) shredded cheddar cheese |
1/2 cup plus 1 tablespoon butter, melted, divided |
1/4 cup dried minced onion |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup crushed cornflakes |
Directions:
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-qt. slow cooker. Cover and cook on low for 4-5 hours or until potatoes are tender.
2. Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350° for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping. Yield: 12 servings.
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