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Cheese And Potato Bake

chef.tim.lee's picture
Ingredients
  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)
Directions

MAKING
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.

SERVING
5) Serve as preferred.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Potato
Servings: 
8

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