Real Recipes From Real Home Cooks ®

slow cooker cheese and potato casserole

★★★★★ 2
a recipe by
Marcia McCance
Stone Mountain, GA

"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.

★★★★★ 2
method Slow Cooker Crock Pot

Ingredients For slow cooker cheese and potato casserole

  • 2 lb
    frozen hash brown potatoes (partly thawed)
  • 2 can
    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

  • 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