2 lb frozen hashed brown potatoes, partially thawed
2 cans (10-oz each) Cheddar cheese soup
1 can (13-oz) evaporated milk
1 small can French fried onion rings
salt & pepper to taste
Spray crockpot or slow cooker with nonstick cooking spray.
In a large bowl combine the potatoes, soup, milk, and half the onion rings. Add salt and pepper to taste and stir in well. Cover the cooker and cook on low setting 8 to 9 hours or on high setting 4 hours. Before serving, sprinkle the remaining half of the onion rings over the top.
Note: I also like the frozen O'Brien potatoes in place of the hashed browns.