Tuesday, April 1, 2014

Crock Pot Scalloped Potatoes by Michelle Wiles


Ingredients
2 POUNDS BAG CUBED HASHBROWNS,THAWED
    
8 OUNCES SOUR CREAM

1 CAN CREAM OF MUSHROOM SOUP

2 TABLESPOONS BUTTER

1 CAN CHEDDAR CHEESE SOUP

1 TABLESPOON DRIED ONION FLAKES

TOPPING: 
1 CUP CORN FLAKES

½ STICK BUTTER

Directions
MIX THE SOUP, CHEESE, SOUR CREAM, AND ONION FLAKES TOGETHER AND SPOON OVER THE HASHBROWNS.

MELT BUTTER AND POUR OVER THE HASHBROWNS.

TOP WITH BUTTERED CORN FLAKES.

COOK ON LOW FOR 5-6 HOURS IN CROCKPOT.

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