Smoky Cheese and Potato Bake

  • Prep 10 min
  • Total 6 hr 10 min
  • Servings 14
Smoky Cheese and Potato Bake

Ingredients

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
5g
25%
Cholesterol
25mg
8%
Sodium
320mg
13%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
14%
14%
Iron
2%
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.

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