Ingredients
1 package (2 pounds) frozen cubed hash brown potatoes1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1-1/2 cups 2% milk1 cup shredded cheddar cheese1/2 cup plus 1 tablespoon butter, melted, divided1/4 cup dried minced onion1/2 teaspoon salt1/8 teaspoon pepper3/4 cup crushed cornflakes
Preparation
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.
