Saturday, October 17, 2009

Crockpot Cheesy Potatoes 8-9 low

Cheese and Potato Casserole

From the Kitchen of: Gramaw

    2 lb. frozen hashed brown potatoes (partly thawed)
    2 cans cheddar cheese soup (10 oz. each)
    1 can evaporated milk, undiluted (13 oz.)
    1 can french onion rings

    salt and pepper
Combine frozen vegetables, soup, milk, and half the onion rings. Pour into greased crockpot. Add salt and pepper to taste. Cover and cook on low 8 - 9 hours (high 4 hours). Sprinkle remaining onion rings over top before serving.


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