Title: Cheese and Potato Casserole
Categories: Crockpot Side Vegetable Cheese
Yield: 1 Servings
| 2 | lb | Package frozen hashed brown potatoes (partly thawed) |
| 2 | | 10-ounce cans Cheddar cheese soup |
| 1 | | 13-ounce can evaporated milk, undiluted |
| 1 | | 3-ounce can French fried onion rings 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