Easy Cheesy Potato Casserole (Weight Watchers-3 pts. per serving)

Submitted by: Tracy C.

1 bag (24 oz) frozen hash brown potatoes, partially thawed
1 can (10.75 oz.) condensed cream of potato soup
1 c. shredded cheddar cheese

Put hash browns and soup in slow cooker. Stir to combine. Cover and cook on High 3-4 hours or Low 6-8 hours.
Stir mixture, season with salt and pepper to taste, and sprinkle with grated cheese. Cover and cook on Low 15-30 minutes, or until cheese has melted.