• 1 16-oz. bag frozen hash browns (use the cubed kind)
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 can cream of mushroom soup
• 1/4 cup finely chopped onion
• Salt and pepper (to taste)

Combine all ingredients in a crockpot. Cook for about 6 to 8 hours on low, stirring at least once to loosen potatoes.

Back to Vegetable ListBack to Main Recipe List