Cheesy Potatoes

By Nanasjoy

Ingredients

• 30oz pkg frozen shredded hash brown potatoes partly thawed
• 1 can cheddar cheese soup
• 12oz can evaporated milk
• 2 tbsp butter, softened or melted
• 1/2 tsp salt
• pepper to taste

Preparation

Step 1

Spray slow cooker with cooking spray. Place partly thawed potatoes in slow cooker and break apart any large pieces. In a mixing bowl combine soup, milk, butter, salt and pepper. Pour over potatoes and mix together gently. Cover and cook on low for 51/2 to 8 hours or until potatoes and tender and fully cooked. Garnish with shredded cheddar cheese, sliced green onion and crumbled bacon if desired.