Cheese and potato casserole

Yield: 6 servings

Measure Ingredient
2 pounds Package frozen
Hashed brown potatoes
(partly thawed)
13 ounces Can evaporated
Milk, undiluted
3 ounces Can French fried
Onion rings
10 ounces Cans Cheddar
Cheese soup
Salt and pepper

Combine frozen potatoes, soup, milk, and half the onion rings. Pour into welI-greased CROCK-POT. Add salt and pepper to taste. Cover and cook on Low 7 to 9 hours. (High: 3 hours). Sprinkle remaining onion rings over top before serving. NOTE: Recipe may be cut in half, if desired. From Rival Crock-Pot cookbook, date unknown From: Crock.zip

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