Ingredients: 2 pound bag frozen hash brown potatoes, partly thawed
2 (10 oz.) can cheddar cheese soup
1/2 tsp. cayenne pepper
1 (13 oz.) can evaporated milk
1 cup finely shredded Colby Jack cheese or Mexican Blend
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Directions: 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 to 9 hours or high for 4 hours. Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.
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