Cheese and Potato Casserole

2 lb. frozen hashed brown potatoes (partly thawed)
2 cans cheddar cheese soup (10 oz. each)
1 can evaporated milk, undiluted (13 oz.)

1 can french onion rings
salt and pepper

Combine frozen vegetables, soup, milk, and half the onion rings. Pour into greased crockpot. Add salt and pepper to taste. Cover and cook on low 8 – 9 hours (high 4 hours). Sprinkle remaining onion rings over top before serving.

Back to top of Crockery Pot Cooking

Cookbook Index

 

Leave a Reply

Your email address will not be published. Required fields are marked *


*