slow cooker cheese and potato casserole
★★★★★
2
"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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★★★★★
2
method
Slow Cooker Crock Pot
Ingredients For slow cooker cheese and potato casserole
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2 lbfrozen hash brown potatoes (partly thawed)
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2 can10 ounce cans cheddar cheese soup
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1 can13 ounce evaporated milk, undiluted
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1 canfrench fried onion rings
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to tastesalt and pepper
How To Make slow cooker cheese and potato casserole
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1Grease the Slow cooker with cooking spray or spread with butter
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2Combine partially frozen hash browns, soup, milk, and half the onion rings in the crock pot.
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3Add Salt and pepper to taste
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4Cover and cook on low 8 to 9 hours (or High for 4 hours)
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5Sprinkle remaining onion rings over top before serving.
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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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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