Enjoy this creamy hash-brown potato side dish slow cooked with Gouda cheese, sour cream and canned mushroom soup - delightful comfort food!
(10 3/4-oz.) can condensed cream of mushroom soup
(8-oz.) container (about 1 cup) sour cream
(7-oz.) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes
cup roasted red bell pepper strips (from a jar)
(32-oz.) pkg. (8 cups) frozen southern-style cubed hash-brown potatoes, thawed
Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream and cheese; mix well. Gently stir in roasted pepper strips.
Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
Cover; cook on low setting for 5 to 6 hours.
Gouda is Holland’s most famous cheese. Hickory-smoked Gouda is a nice flavor departure from Gouda’s usual mild nutty flavor. Remove the red wax coating before cutting the cheese into cubes.
Substitute condensed cream of celery soup for the mushroom soup.
To thaw the potatoes, simply let the package thaw in the refrigerator overnight. Or, place the potatoes in a covered, 2-quart, microwave-safe glass casserole. Microwave on HIGH for 5 to 6 minutes or until thawed, stirring twice.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/2 Cup
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.