Cheese And Potato Bake
|Frozen hash browns||2 Pound (Bag)|
|Canned cheddar cheese soup||10 3⁄4 Ounce (1 Can)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Milk||1 Cup (16 tbs)|
|Canned french-fried onion rings||2 4⁄5 Ounce|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
1) In a slow cooker, combine together the hash browns, soups and milk. Mix properly.
2) With half can of the onion rings, top the mixture.
3) Cover the cooker and cook over low heat for 6 to 8 hours.
4) Sprinkle cheddar cheese all over as well as the remaining onion rings about 60 minutes before serving.
5) Serve as preferred.