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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Grease the Slow cooker with cooking spray or spread with butter
2Combine partially frozen hash browns, soup, milk, and half the onion rings in the crock pot.
3Add Salt and pepper to taste
4Cover and cook on low 8 to 9 hours (or High for 4 hours)
5Sprinkle remaining onion rings over top before serving.
6NOTE: 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