Cheese and Potato Casserole

Mom bought her first slow-cooker in 1974. She and I have been making this recipe for potlucks ever since, and the crock is ALWAYS scraped clean! I love it becuase I can take the supplies to work, assemble the recipe in the crock and it's finished by lunch!

• Ready In: 5 hrs 5 mins
• Serves: 10
• Yields: 1 crock

Ingredients

• 2  lbs frozen hash brown potatoes (partially thawed)
• 2 (10 ounce) cans  cheddar cheese soup
• 1 (13 ounce) can evaporated milk, undiluted (NOT CONDENSED)
• 1 (6 ounce) can  French fried onion rings

Directions

1. In a large mixing bowl, stir together first four ingredients with half the onion rings.
2. Grease the crock or use a liner, and pour in contents of bowl.
3. Cover and cook 4 hours on High or 8-9 hours on low. Top with the remaining onion rings and serve.