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Cheese and Potato Casserole

2 lb Package frozen hashed brown potatoes (partly thawed)
2 10-ounce cans Cheddar cheese soup
1 13-ounce can evaporated milk, undiluted
1 3-ounce can French fried onion rings
Salt and pepper


Combine frozen potatoes, soup, milk, and half the onion rings. Pour into well-greased slow cooker. Add salt and pepper to taste. Cover and cook on Low 7 to 9 hours. (High: 3 hours). Sprinkle remaining onion rings over top before serving.


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