This creamy and comforting side dish tastes great with almost any entree, and it is truly a snap to assemble with convenient frozen hash browns. It’s the best way to prepare potatoes when the oven is full of other dishes.
—LUCINDA WOLKER SOMERSET, PA
PREP: 10 MIN. • COOK: 3 HOURS • MAKES: 12 SERVINGS
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 whole milk
1 cup (4 ounces) 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
1. 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 for 3-4 hours or until the potatoes are tender.
2. Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350° for 4-6 minutes or until golden brown. Stir the potatoes; sprinkle with crumb topping.