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Potato And Cheese Casserole

chef.david.galeano's picture
Ingredients
  Hash brown potatoes/2-lbs. package frozen hashed brown potatoes, partly thawed 2 Pound (Which You Prepared In Advance)
  Canned cheese soup 20 Ounce (2 Cans, 10-Oz.Each)
  Canned evaporated milk 13 Ounce, undiluted
  French fried onion rings 1 Can (10 oz)
  Butter/Margarine 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a slow-cooker or a crock pot, layer the potato slices and half the onion rings.
2. Dot generously with butter
3. Pour soup and milk over the vegetables.
4. Season with salt and pepper.
5. Cover the pot with its lid
6. Slow cook the potatoes on HIGH for about 4 hours or if you are not in a hurry and want to serve the potatoes for dinner, cook on LOW for about 9 hours.
7. When the potatoes are cooked, drain the cooking liquid and transfer the potatoes and onions to a large serving dish.

SERVING
8. Serve the potatoes and onions hot, garnished with remaining onion rings crumbles on top.
9. Serve as a side dish to roasts, steaks, grills etc.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Potato
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
240 Minutes
Ready In: 
245 Minutes
Servings: 
8

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