Hash Brown Casserole
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- 32 oz
- package of hash brown potatoes (partially thawed)
- 10 oz. cans cheddar cheese soup
- 13 oz. can evaporated milk
- 3 oz. can french fried onion rings
- salt & pepper to taste
1Spray inside of the slow cooker with cooking spray. Add potatoes (I like to use the shredded hash browns vs. the cubed), soup, milk and onion rings (reserving 1/4 cup of the onion rings). Add salt and pepper to taste.
2Stir a little to combine. Cover and cook on LOW for 7-9 hours or HIGH about 3 hours. Sprinkle reserved onion rings over the top just before serving.