• 2 lbs. frozen hashbrowns
• 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 4 to 5 hours on high.  Add onion rings last hour.

(Carol Luhring)