
Ingredients
- 32 oz of frozen diced potatoes, defrosted slightly
- 2- 10.5 oz cans of cheddar cheese soup
- 1 can of evaporated milk
- 3 oz of french fried onions, divided
- 2 teaspoons of minced onions
- 1 teaspoon of ground thyme
- zest of one orange
- salt and pepper to taste
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Instructions
- Grease slow cooker with cooking spray.
- Add all ingredients and gently stir. Cover and cook on low for 4-5 hours or high for 2-3 hours until the potatoes are tender.
source:https://www.janinehuldie.com/2018/01/slow-cooker-cheesy-potato-casserole/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=330401250_10032266_144726
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