Cheese and Potato Casserole
2 lb pkg frozen hashed brown potatoes (partly thawed)
2 cans (10oz) cheddar cheese soup
1 can (13oz) evaporated milk, undiluted
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.
Cook's Note: I substituted a can of cream of celery soup for
one can of the cheddar cheese soup.
Submitted by Sandie LR
Crockpot Recipes
Vegetables, Side Dishes & Salads
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