Onion-Topped Potato Casserole
- 32-oz. pkg. frozen diced potatoes, thawed
- 2 10-3/4 oz. cans Cheddar cheese soup
- 12-oz. can evaporated milk
- salt and pepper to taste
- 2.8-oz. can French fried onions, divided
Adapted from gooseberrypatch.com
In a large bowl, combine potatoes, soup, evaporated milk, salt, pepper and half the onions; pour into a greased slow cooker. Cover and cook on low setting for 8 to 9 hours, or on high setting for 4 hours. Sprinkle with remaining onions just before serving.
Makes 8 servings.