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/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
on top before serving.