slow cooker cheese and potato casserole

Name: Slow Cooker Cheese and Potato Casserole
Cuisine: American
Ingredients: 2 pound(s) 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

(2 RATINGS)

198 Pinches 1 Photo

Marcia McCance

Stone Mountain, GA

Updated on Jan 24, 2013

"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.

Rate

prep time

cook time

method Slow Cooker Crock Pot

yield

Ingredients

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

How To Make slow cooker cheese and potato casserole

Step 1

Grease the Slow cooker with cooking spray or spread with butter

Step 2

Combine partially frozen hash browns, soup, milk, and half the onion rings in the crock pot.
Step 3

Add Salt and pepper to taste
Step 4

Cover and cook on low 8 to 9 hours (or High for 4 hours)
Step 5

Sprinkle remaining onion rings over top before serving.
Step 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
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