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Title: Scalloped Taters
Categories: Potatoes, Cheese, Vegetables, Dairy
Yield: 12 Servings
2 lb Frozen hash brown potato
- cubes
10 3/4 oz Can cream of chicken soup;
- undiluted
1 1/2 c Milk
1 c Cheddar cheese; shredded
1/2 c Butter; +1 tb, melted,
- divided
1/4 c Dried minced onion
1/2 ts Salt
1/8 ts Pepper
3/4 c Corn flakes; crushed
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
to 4 hours.
Just before serving, combine the corn flake crumbs and remaining
butter in a pie plate. Bake at 350?F until golden brown, 4 to
6 minutes. Stir the potatoes; sprinkle with crumb topping.
Recipe by Lucinda Wolker, Somerset, Pennsylvania
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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