- 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/Crock Pot 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.