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Tuesday, August 30, 2011

Crock Pot cheesy potatoes

What a crowd pleaser that is no work? Here's one to try!

  • 1 (32 ounce) package frozen Southern-style hash brown potatoes
  • 2 (10.75 ounce) cans condensed Cheddar cheese soup
  • 1 (12 fluid ounce) can evaporated milk
  • 1 (2.8 ounce) can French fried onions, divided


  1. Grease your slow cooker with cooking spray or shortening. In a large bowl, stir together the hash browns, cheese soup, evaporated milk, and half of the French fried onions. Pour into the slow cooker. Cover, and cook on High for 4 hours, or Low for 8 hours. Top with remaining onions just before serving.

I did this recipe as is, but used a crock pot liner (which I sprayed). It was yummy! I didn't take a picture before serving it, and the leftovers were not that appetizing looking, although they tasted great. I think the french fried onions is really what
makes the dish complete!

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