Crock Pot Cheese and Potato Casserole

App & Osborne Family Cookbook 2004Bruce Fudge Ingredients2 lb. frozen hash browns (semi-thawed)2 (10 oz.) cans cheddar cheese soup1 (13 oz.) can evaporated milk1 can French fried onion rings, dividedsalt and pepper to taste Directions1. Combine potatoes, soup, milk and half the can of onion rings; pour into greased crock pot and add salt andContinue reading “Crock Pot Cheese and Potato Casserole”