Ingredients
- Servings: 4
- 1 -1 1/4 lb hash brown, partly thawed
- 1 (10 3/4 ounce) can cheddar cheese soup
- 6 ounces evaporated milk
- 1 1/2 ounces french-fried onions
- salt and pepper, to taste
Recipe
- 1 combine all ingredients and place in the bottom of a greased slow cooker.
- 2 cover; cook on high for 2 1/2 to 3 hours.
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