Looking for a slow-cooked side dish? Then check out this cheesy potato and sour cream casserole - perfect accompaniment to your meal.
packages (5.2 oz each) dried hash-brown potatoes
tablespoons butter or margarine, melted
containers (12 oz each) chive-and-onion sour cream potato topper
can (10 3/4 oz) condensed cream of mushroom soup
cups shredded Cheddar-American cheese blend (8 oz)
cup french fried onions (from 2.8-oz can)
In 3 1/2- to 4-quart slow cooker, stir dried potatoes and butter until mixed. Add potato topper, soup, cheese and water; stir to mix.
Cover; cook on Low heat setting 5 to 6 hours. Sprinkle french fried onions over potatoes before serving.
Condensed cream soup and American cheese blend help keep this sauce smooth and creamy during the long cook time. Without them, the casserole might curdle.
For easy clean-up, spray the slow cooker insert with cooking spray before assembling the recipe.
When you're bringing your slow cooker to another person's home or a picnic shelter with outlets, don't forget the extension cord.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.