2	lb.	frozen hashed brown potatoes (partly thawed)
2	cans	cheddar cheese soup (10 oz. each)
1	can	evaporated milk, undiluted (13 oz.)
1	can	french onion rings
		salt and pepper

Combine frozen vegetables, soup, milk, and half the onion rings. Pour into greased crockpot. Add salt and pepper to taste. Cover and cook on low 8 - 9 hours (high 4 hours). Sprinkle remaining onion rings over top before serving.