1 16-oz.
bag frozen hash browns (use the cubed kind)
2 cups milk
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup finely chopped onion
Salt and pepper (to taste)
Combine all ingredients in a crockpot. Cook for about 6 to 8 hours on low,
stirring at least once to loosen potatoes.