1 10½-oz. can cream of chicken soup
1 10½-oz. can cheese soup (nacho-flavored for extra spice)
8 oz. cream cheese
1 c. Parmesan cheese
1 pt. sour cream
1 6-oz. can evaporated milk
2 lbs. frozen hash browns
1 6-oz. can fried onion rings
Combine soups, cheeses, sour cream and milk in bowl. Microwave to soften. Add hash browns and combine items in slow cooker; stir. Cook on low for 6 hours or high 4 hours. When ready to serve, top with onion rings.
Mary Waterbury, Fenton
