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
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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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