Slow-Cooker Smoky Cheese and Potato Bake

Slow-Cooker Smoky Cheese and Potato Bake

Enjoy this creamy potato and cheese recipe made in slow cooker.

Prep Time

10

Minutes

Total Time

5:10

Hrs:Mins

Makes

14

servings

1
can (10 3/4 ounces) condensed cream of mushroom soup
1
container (8 ounces) sour cream (1 cup)
1
round (7 ounces) hickory-smoked Gouda cheese, cut into 1/2-inch cubes
1/3
cup drained roasted red bell pepper strips (from 7-ounce jar)
1
bag (32 ounces) frozen southern-style cubed hash brown potatoes (8 cups), thawed
2
tablespoons chopped fresh chives
  1. 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.
  2. 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.
  3. Cover and cook on low heat setting 5 to 6 hours. Sprinkle chives over potatoes before serving.
Makes 14 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
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.
IngredientSubstitution
Vary the taste by using whatever creamed soup you have on hand, such as cream of onion, chicken or broccoli.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 5g,),
  • Cholesterol 25mg;
  • Sodium 320mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 1g,
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.