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.
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.
