1 bag (32oz) frozen southern-style diced hash brown potatoes
1/2 cup chopped onion
4 cups broth (I usually use chicken but veggie would work well too)
1 cup water
3 T flour (or 1 1/2 T cornstarch)
1 cup cold milk
2 cups cheddar cheese, grated
Pour potatoes into greased slow cooker. Add onions, broth and water. Cover and cook on Low for 6-8 hours. Combine milk with flour. Stir into mixture (after 6-8 hours has elasped). Turn crockpot on high. Cook 25 minutes until mixture has just thickened. Stir in cheese.
Serve with quesadillas or grilled cheese sandwiches.
Serves about 6 adults. (last time I froze half of the leftovers in a 32-oz yogurt container so I have a great go-to meal when I just don't feel like cooking).