Scalloped Taters
Source of Recipe
Terri B.
List of Ingredients
2 pounds frozen cubed hash brown potaotes
10 3/4 ounces cream of chicken soup, condensed
1 1/2 cups milk (I used 1%)
4 ounces shredded cheddar cheese (mine was frozen and came out AOK)
1/2 cup butter, melted
1 tablespoon butter, melted
1/4 cup dried minced onions
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup corn flakes, crushed Recipe
1. Grease 5-quart slow cooker. (I used my liners again, but sprayed the liner with nonstick cooking spray, just to be on the safe side.)
2. Combine potatoes, soup, milk, cheese, 1/2 cup butter, onion, salt, and pepper. Pour into prepared slow cooker. Cover and cook on low for 4 1/2 to 5 hours or until potatoes are tender. (I dumped the potatoes in the cooker then combined everything else, poured it on top and stirred. Next time I'll either do it all in a separate bowl or mix it up in the crockpot -- just not sure which right now.)
3. Just before serving, preheat oven to 350; combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350 for 4 to 6 minutes or until golden brown. (I forgot about the additional 1T melted butter until the last minute, so I melted it in the pie plate, then added the crumbs. Worked out fine)
4. Stir potaotes; sprinkle with crumb topping.
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