Cheese and Potato Casserole |
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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 8 |
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Mom bought her first slow-cooker in 1974. She and I have been making this recipe for potlucks ever since, and the crock is ALWAYS scraped clean! I love it becuase I can take the supplies to work, assemble the recipe in the crock and it's finished by lunch! Ingredients:
2 lbs frozen hash brown potatoes (partially thawed) |
2 (10 ounce) cans cheddar cheese soup |
1 (13 ounce) can evaporated milk, undiluted (not condensed) |
1 (6 ounce) can french fried onion rings |
Directions:
1. In a large mixing bowl, stir together first four ingredients with half the onion rings.
2. Grease the crock or use a liner, and pour in contents of bowl.
3. Cover and cook 4 hours on High or 8-9 hours on low. Top with the remaining onion rings and serve.
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