By Jennygal on March 18, 2007
Photo by Chef Decadent1
Photo by Chef Decadent1
"I copied this from a lady at work. I'm not sure where she got it, but she said it was an easy way to make potatoes for brunch."
Serving Size: 1 (293 g)
Servings Per Recipe: 6
"An overwhelming success, and so tasty! Easy as pie to make. I omitted the corn flake crumbs as I felt the dish didn't need it, but added some grated parmesan cheese to the mix to give it some extra zip. I also used onion powder instead of diced onion. My husband and I devoured this--it was a great weekend "special" breakfast treat. Thanks so much for posting--will make again!"
"This was super good. I sprinkled crispy bacon on top instead of cornflakes."
"Great recipe, I do make a similar version in the oven, but loved this one too. I did double the cheese and it turned out delicious! Thanks!"
"This is fantastic comfort food. Good for breakfast, dinner, whenever! I like that you can use reduced fat varieties of sour cream and soup and it still comes out amazing. I use about half to one cup more cheese than the recipe calls for, too. Next time I make this, I will add diced ham, peppers, and maybe even some tomato near the end."
"I took this to a holiday potluck today at work. Everyone raved about it and said it was the best dish there. It was so easy to make, I put it together in about 10 minutes before work and let it cook in the crock pot until the lunch started. Awesome!"
"I have always made this casserole in the oven, but never in a crock pot. What a great idea. Thanks for sharing."
"Super easy and very tasty!"
"This was very easy and tasty. I used a 2-lb. bag of hash browns (the cubed style) and put them into the slow cooker frozen. I omitted the salt due to the soup and cheese and it was salty enough for our family. I cooked it for 8 hours on low and the texture of the potatoes was great. The sour cream added some tartness to this dish. I'll bet some bacon bits would be good in this too. This worked well with our busy work/school week schedule and provided an easy, hot side dish. Thanks Jennygal."
"I liked this easy recipe a lot. I also tried it with cream of chicken and mushroom soup and topped with crushed potato chips. I think next time I might add chopped celery for the color or maybe sprinkle with some chopped parsley. Thanks so much for sharing!"
"Hi Jennygal...thanks for the recipe. I have made a similar oven version of this but it's great to be able to create this in the slowcooker."
"Very good. I made for a potluck and had no leftovers. I used a 2 Lb. package of southern style hashbrowns which is slightly less than 1 kg. The recipe doesn't say if the potatoes should be thawed first. I did defrost but you probably wouldn't have to do so. Will make again."