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Cheesy Ranch Potatoes (slow cooker) Recipe

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This recipe for Cheesy Ranch Potatoes (slow cooker) is from The Aspenhof Cookbook Project, 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:  
1 (30-32 oz.) bag shredded hash browns
2 cups shredded cheddar cheese
1 can cream of chicken soup (or cream of mushroom)
1 cup sour cream
1 packet of ranch dressing mix
1 stick of butter melted (1/2 cup)
3 cups corn flakes
1 package French fried onions
Directions:
Directions:
In a large bowl mix hash browns and cheese. In a small bowl mix soup, sour cream and ranch dressing mix. Pour ingredients in the small bowl over ingredients in a large bowl and mix well. Add ½ French fried onions to the large bowl and mix well.

Melt butter and drizzle ½ over the large bowl and mix well. Pour all the ingredients in the large bowl into a prepared slow cooker (either sprayed with cooking spray or with a liner).

In a separate bowl: crush up corn flakes and the rest of the French fried onions. Add remaining butter and mix. Spread over the top of the hash brown mixture in the slow cooker. Cover with the lid and cook on high for 4 hours or low for 6 to 8 hours.
Personal Notes:
Personal Notes:
This is a perfect side for any barbequed meat. Enjoy!

 

 

 

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