1 (32 oz.) pkg. frozen hash brown potatoes
1 tsp. salt
1/2 tsp. pepper
1 (10¾ oz.) cream of chicken soup (condensed)
1 (12 oz.) can evaporated milk
1 1/2 cups cooked ham, chopped
2 cups grated Cheddar cheese, divided

Mix all ingredients, except 1 cup Cheddar cheese, in greased 3½ -5 quart slow cooker.  Cover and cook on LOW. Heat 5 to 6 hours.  Thirty minutes before serving, sprinkle reserved Cheddar cheese over the top.  Serve with cold green and red pepper with vinaigrette dressing.  Makes 4 to 6 servings. 

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