Slow-Cooked Cheesy Potatoes
- 1 2 lb. bag frozen hash brown potatoes, partly thawed
- 2 10 oz. cans cheddar cheese soup
- 1/2 tsp. cayenne pepper
- 1 13 oz. can evaporated milk
- 1 C. finely shredded Colby Jack cheese or Mexican Blend
Combine above ingredient and pour into a slow cooker which has been buttered on the bottom and sides. Cover and cook on low for 8-9 hours or high for 4 hours.
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