Crock Pot Cheese and Potato Casserole

App & Osborne Family Cookbook 2004
Bruce Fudge

2 lb. frozen hash browns (semi-thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French 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 8-9 hours or on high for 4.
3. Sprinkle remaining onion rings on top just before serving.

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