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Cheese And Potato Casserole


2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste


Combine potatoes, soup, milk and half the can of onion rings; pour into greased slow cooker and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.

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