Smoky Cheese and Potato Bake

Enjoy this creamy hash-brown potato side dish slow cooked with Gouda cheese, sour cream and canned mushroom soup - delightful comfort food!

  • Prep Time 10 min
  • Total Time 6 hr 10 min
  • Servings 14

1
(10 3/4-oz.) can condensed cream of mushroom soup
1
(8-oz.) container (about 1 cup) sour cream
1
(7-oz.) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes
1/3
cup roasted red bell pepper strips (from a jar)
1
(32-oz.) pkg. (8 cups) frozen southern-style cubed hash-brown potatoes, thawed

  • 1 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.
  • 2 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.
  • 3 Cover; cook on low setting for 5 to 6 hours.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
180
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
5g,
5%
),
Cholesterol
25mg
25%;
Sodium
320mg
320%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
10%;
Calcium
14%;
Iron
2%;
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.