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Onion-Topped Potato Casserole


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Rate this recipe 4.8/5 (6 Votes)


  • 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


Servings 8
Adapted from


Step 1

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.

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