Cheese & Potato Casserole
2 pound package frozen hash browns, partly thawed
2 (10-ounce) cans Cheddar cheese soup
1 (13-ounce) can evaporated milk
1 can French fried onion rings
Salt and pepper, to taste
In a bowl combine the potatoes, soup, milk, and half of the onion rings. Mix
well. Pour the mixture into a greased crock pot. Add the salt and pepper to
taste. Cover and cook on Low for 8 to 9 hours or on High for 3 hours.
Sprinkle the remaining onion rings on top just before serving.