Cheese and potato casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Package frozen |
| Hashed brown potatoes | ||
| (partly thawed) | ||
| 13 | ounces | Can evaporated |
| Milk, undiluted | ||
| 3 | ounces | Can French fried |
| Onion rings | ||
| 10 | ounces | Cans Cheddar |
| Cheese soup | ||
| Salt and pepper | ||
Directions
Combine frozen potatoes, soup, milk, and half the onion rings. Pour into welI-greased CROCK-POT. Add salt and pepper to taste. Cover and cook on Low 7 to 9 hours. (High: 3 hours). Sprinkle remaining onion rings over top before serving. NOTE: Recipe may be cut in half, if desired. From Rival Crock-Pot cookbook, date unknown From: Crock.zip
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