In a large bowl, combine hashbrowns, soup, milk, cheese, 1/2 cup butter, onion, salt and pepper. Pour into greased 5 qt crockpot.
Cover and cook on low 4 1/2 hours. Just before serving, combine the cornflake crumbs and remaining butter in a pie plate. Bake at 350 F for 4-6 minutes or until golden brown. Stir the potatoes, sprinkle the crumbs on top.
Originally Submitted
4/3/2011
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