The potatoes in this recipe are so think and extra creamy. They practically melt in your mouth. Your guests will be proud that you are their host when you serve them this.
Check out what my friends over at Six Sister’s Stuff had to say about this recipe,
“One of my favorite side dishes was my mom’s cheese potatoes – the ingredients were simple and they are so easy to throw together, but they are just so good. I adapted her recipe for the slow cooker and it was a smashing success! Both ways are delicious . . . you just can’t go wrong with cheese and potatoes!”
I so agree! There is no possible way to go wrong with cheese and potatoes. They are a match made in heaven.
Ingredients
1 (28-32 oz) bag frozen Ore-Ida hashbrowns
1 (10.75 oz) can Campbell’s cream of chicken soup (I used 98% fat free)
1 cup Daisy sour cream (I used light)
1 1/2 cups Kraft sharp cheddar cheese
2 tablespoons Land O’ Lakes butter, melted
2 tablespoons diced onion
1/2 cup sharp Kraft cheddar cheese (optional topping)
green onions, sliced (optional topping)
Instructions
Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.
Remove lid and top potatoes with additional 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.
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Quick Tip: Use any creamed soup for a new variation.
Thanks again to Six Sister’s Stuff for this amazing recipe.
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