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.)

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.

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