Cheese and Potato Casserole Recipe
- 2 pounds frozen hash brown potatoes (partially thawed)
- 2 10 oz can cheddar cheese soup
- 1 13 oz can evaporated milk
- 1 can fresh 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 4 hours.
Sprinkle the rest of the onion rings of top before serving.