| Slow Cooker Cheese & Potato Casserole
2 pounds of sliced potatoes
20 ounces of Cheddar cheese soup
13 ounces of evaporated milk
1/2 cup of sliced onion rings
salt and pepper |
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Combine the frozen vegetables, soup, milk and half the onion rings. Pour into greased pot. Add salt and pepper to taste. Cover and cook on LOW 8- 9 hours HIGH 4 hours. Sprinkle remaining onion rings over top before serving. Serves 4 -6ºF. |
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