Slow Cooker Cheese and Potato Casserole

1
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

Add to Grocery List

  • 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

How to Make Slow Cooker Cheese and Potato Casserole

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

Printable Recipe Card

About Slow Cooker Cheese and Potato Casserole

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




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