• 2 pounds frozen hash browns
• 1 can cheddar cheese soup
• 1 – 12 oz. can evaporated milk
• 1 – 12 oz. can milk
• salt and pepper
• 1 can onion rings (optional)

Partially thaw hash browns.  Put everything in crock pot, but onion rings.  Cook four to five hours on high.  Add onion rings in last hour.

(Carol Luhring)