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Cheese and Potato Casserole Recipe

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This recipe for Cheese and Potato Casserole, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Wills

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. package frozen hashed brown potatoes, (partially thawed)
2 10 oz. cans Cheddar cheese soup
1 13 oz. can evaporated milk, undiluted
1 3 oz. can French fried onion rings
salt and pepper

Directions:
Directions:
Combine frozen potatoes, soup, milk, and half the onion rings. Pour into a well-greased Crock-Pot. 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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