Original recipe yields 8 servings
1 (32 ounce) package frozen Southern-style hash brown potatoes
2 (10.75 ounce) cans condensed Cheddar cheese soup
1 (12 fluid ounce) can evaporated milk
1 (2.8 ounce) can French fried onions, divided
Grease your slow cooker with cooking spray or shortening. In a large bowl, stir together the hash browns, cheese soup, evaporated milk, and half of the French fried onions. Pour into the slow cooker. Cover, and cook on High for 4 hours, or Low for 8 hours. Top with remaining onions just before serving.