Easy crock-pot scalloped potatoes

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Senior Member
Sep 8, 2006
1 package (2lbs.) frozen cubed hash brown potatoes

1 can (10 3/4 oz) condenses cream soup (I use cream of cellery, you can use any)

1 1/2 Cups milk

1 Cup (4oz) shredded cheddar cheese

1/2 Cup + 1 TBS. butter, melted and divided

1/4 Cup chopped onion

1/2 teas. salt

1/8 teas. pepper

3/4 Cups crushed corn flakes (or any type of crackers you have on hand works too)

In Lg. bowl, combine hashbrowns, soup, milk, cheese, 1/2 Cup butter, onion, salt and pepper. Pour into greased 5 quart slow cooker. Cover and cook on low for 4 1/2-5 hours or until potatoes are tender.

Just before serving, combine the cornflakes crumbs and remaining butter in a pie plate. Bake @ 350 degrees for 5-6 min. or until golden brown. Sitr the potoes and top with the crumbs.


I made this the other day
so good, so easy
thank you so much for this wonderful recipe


Oh me too :)