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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


  1. Combine potatoes, soup, milk and half the can of onion rings; pour into greased crock pot and add salt and pepper.

  2. Cover and cook on low for 8 to 9 hours or high 4 hours.

  3. Sprinkle the rest of the onion rings of top before serving.