Recipe by TheDancingCook
Very easy and a quickly cooked side dish made in the crock pot: dump and go. Serve these at breakfast or as a side dish at dinner; or double the recipe and eat for dinner and serve as leftovers with tomorrow mornings breakfast. This recipe worked out great for me because I had to use up some hash brown patties; the standard ingredient usually called for in this dish is the hash browned potatoes. This recipe is courtesy of "Fix It and Forget It" crock pot cookbook.
Top Review by saucy4
I doubled this, but didn't have 2 cans of the cheddar cheese soup. I added about 8 oz of sour cream and shredded cheddar cheese to the recipe. I hate when people rate recipes after making changes, but I can tell that even if I hadn't added my own stuff, this would have been awesome! Super easy and great as leftovers. Thanks for sharing.
- 1 -1 1⁄4 lb hash brown, partly thawed
- 1 (10 3/4 ounce) can cheddar cheese soup
- 6 ounces evaporated milk
- 1 1⁄2 ounces French-fried onions
- salt and pepper, to taste