A creamy and comforting side dish your whole family will enjoy after a busy and stressful day!
1-(32 ounce) package frozen cubed hash brown potatoes
1-(10-3/4 oz.) can cream of chicken soup, undiluted
1-1/2 cups milk
1 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1/4 cup dried minced onion
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
3/4 cups crushed cornflakes
1/2 tablespoon butter or margarine
1. In a large bowl, combine 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. Just before serving, combine cornflake crumbs and 1/2 tablespoon butter in a pie plate. Bake at 350 degrees F for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping. Yields 10-12 servings.