Cheese and Potato Casserole

2 pounds of frozen hash brown potatoes (partially thawed)
2 - 10 ounce cans cheddar cheese soup
1 - 13 ounce 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 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.