Enjoy this creamy potato and cheese recipe made in slow cooker.
can (10 3/4 ounces) condensed cream of mushroom soup
container (8 ounces) sour cream (1 cup)
round (7 ounces) hickory-smoked Gouda cheese, cut into 1/2-inch cubes
cup drained roasted red bell pepper strips (from 7-ounce jar)
bag (32 ounces) frozen southern-style cubed hash brown potatoes (8 cups), thawed
tablespoons chopped fresh chives
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix soup, sour cream and cheese in medium bowl. Gently stir in bell pepper strips.
Arrange half of the potatoes in cooker. Top with half of the sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
Cover and cook on low heat setting 5 to 6 hours. Sprinkle chives over potatoes before serving.
If curiosity is getting the better of you, and you want to see what's happening to the food in your slow cooker, don't give in! Just spin the slow cooker lid to dissipate the moisture rather than lifting it. You add time to the cooking process every time you lift the lid.
Vary the taste by using whatever creamed soup you have on hand, such as cream of onion, chicken or broccoli.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
Carbohydrate Choice1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.