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Crock pot cheesy potatoes Recipe

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This recipe for Crock pot cheesy potatoes is from The Penn Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 Ounces Frozen Cubed Hash Browns
1 10.5-Ounce Can Condensed Cream of Chicken Soup
1 ½ Sticks Salted Butter (¾ cup, divided)
2 ½ Cups Shredded Cheddar Cheese
2 ⅔ Cup Plain Corn Flakes
1 Cup Sour Cream
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Onion Powder
Directions:
Directions:
Add the potatoes, sour cream, cream of chicken soup, shredded cheese, salt, pepper, and onion powder in the crockpot and mix well.
Melt 1 stick (½ cup) butter and pour over the top of the ingredients in the slow cooker. Stir again.
Put the lid on the crockpot and cook on low for 6 hours or until done. Stir halfway through.
During the last 20 minutes of cooking, preheat the oven to 250º and line a 9x13 baking sheet with parchment paper.
Melt the remaining ¼ cup butter and add it to a small mixing bowl with the cornflakes. Stir and lightly crush the mixture until the butter coats the flakes.
Spread on the prepared pan and bake for 15 minutes or until golden and crunchy. Once finished, set aside.
Once the potatoes are finished, sprinkle the baked cornflakes over the top and enjoy!
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I have made these before. i didn't use the corn flakes. I just used potato chips at the end and kept the lid off because if you don't, they'll get soggy.

 

 

 

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