Cheese and Potato Casserole

• 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

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.
4. Top with the remaining onion rings and serve.

potatoes, cheddar cheese soup, milk, onion rings

Taken from www.food.com/recipe/cheese-and-potato-casserole-450993 (may not work)