Scalloped Taters
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 2% milk
1 cup 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
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 until potatoes are tender, 3-4 hours.
Just before serving, combine the cornflake crumbs and remaining butter in a pie plate.
Bake at 350° until golden brown, 4-6 minutes.
Stir the potatoes; sprinkle with crumb topping.
