Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Dawn Burt.
Combine all ingredients except corn flake crumbs, in a greased baking dish that will fit inside your crockpot/slow cooker. Cover the baking dish with foil. Cook in covered crockpot on LOW 7 to 10 hours, or on HIGH 2 to 3 hours.
Just before serving, sprinkle top with corn flake crumbs. If desired, brown under broiler for extra crispness.