Ingredients
- 1 (2-pound) package frozen cubed hashbrown potatoes
- 1 (10.75-ounce) can condensed cream of chicken soup, undiluted
- 1 1/2 cups 2% milk
- 1 cup cheddar cheese, shredded
- 1/2 cup plus 1 tablespoon butter, melted, divided
- 1/4 cup dried onion, minced
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup cornflakes, crushed
Directions
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Grease a 5-quart slow cooker.
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In a large bowl, combine the hashbrowns, the cream of chicken soup, the milk, the cheese, 1/2 cup of the butter, the onion, the salt, and the pepper.
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Pour the hashbrown mixture into the prepared slow cooker.
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Cover the slow cooker and cook on low heat until the hashbrowns are tender, about 3-4 hours.
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Preheat the oven to 350 degrees F.
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Just before serving, on a pie plate, combine the cornflake crumbs and the remaining butter.
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Bake the cornflake mixture until it is golden-brown, about 4-6 minutes.
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Sprinkle the cornflake mixture on top of the hashbrown mixture.
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Serve.
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