- 2 lbs frozen hash brown potatoes (partially thawed)
- 2 (10 ounce) cans cheddar cheese soup
- 1 (13 ounce) can evaporated milk, undiluted (NOT CONDENSED)
- 1 (6 ounce) can French fried onion rings
- In a large mixing bowl, stir together first four ingredients with half the onion rings.
- Grease the crock or use a liner, and pour in contents of bowl.
- Cover and cook 4 hours on High or 8-9 hours on low.
- Top with the remaining onion rings and serve.