Hashbrown Casserole

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2 lb. pkg. frozen hash brown potatoes (partially thawed)

2 (10 oz.) cans cheddar cheese soup

1 (13 oz.) can evaporated milk

1 can French fried onion rings, divided

Salt and pepper to taste

Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slow cooker/Crock Pot and add salt and pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours. Sprinkle the rest of the onion rings of top before serving.