Slow Cooker Cheese and Potato Casserole

Marcia McCance

By
@mmccance

"Easiest ever -- open and pour!"
Another great recipe from my mother's Rival Crock Pot Recipe Book from the 70's.

These recipes seem to be for a 4 quart slow cooker -- you can increase ingredients for a larger one, or reduce them by half for a smaller one. The cooking times are the same.


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Rating:

Comments:

Method:

Slow Cooker Crock Pot

Ingredients

2 lb
frozen hash brown potatoes (partly thawed)
2 can(s)
10 ounce cans cheddar cheese soup
1 can(s)
13 ounce evaporated milk, undiluted
1 can(s)
french fried onion rings
to taste
salt and pepper

Directions Step-By-Step

1
Grease the Slow cooker with cooking spray or spread with butter
2
Combine partially frozen hash browns, soup, milk, and half the onion rings in the crock pot.
3
Add Salt and pepper to taste
4
Cover and cook on low 8 to 9 hours (or High for 4 hours)
5
Sprinkle remaining onion rings over top before serving.
6
NOTE: If using 2-quart Crock-Pot, reduce this recipe by half. Cooking times are the same. This should fit in 4 quart but can add more ingredients to fit in 6 quart pot

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Heirloom