2 lb. pkg. frozen hash brown potatoes, partly thawed
2 (10 oz.) cans Cheddar cheese soup
Salt and pepper to taste
1 (13 oz.) can evaporated milk, undiluted
1 can French fried onion rings

Combine potatoes, soup, milk and half the onion rings. Pour into greased 3 1/2 quart crock pot. Add salt and pepper. Cover and cook on low 8-9 hours or on high 4 hours. Sprinkle remaining onion rings over top before serving.