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Slow-Cooker Scalloped Potatoes
Recipes From Families
From the kitchen of Heather Ashley, Toms Brook, Virginia
- Ingredients
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- 1 16-oz. bag frozen hash browns (use the cubed kind)
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup
- 1/4 cup dried onion flakes
- Salt and pepper (to taste)
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- Instructions
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Combine all ingredients in a slow cooker.
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Cook for about 6 to 8 hours on low, stirring at least once to loosen potatoes.
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