CHEESE AND POTATO CASSEROLE

CHEESE AND POTATO CASSEROLE
2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste
Combine potatoes, soup, milk, and half the can of onion rings; pour
into greased slow cooker/Crock Pot and add salt and pepper. Cover
and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest
of the onion rings of top before serving.
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