Onion-Topped Potato Casserole

By carvalhohm

Ingredients

• 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

Preparation

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.