Smoky Cheese and Potato Bake - Crock Pot |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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Comfort food! And only 5 ingredients! My time is precious. I love products that save me time and I have no aversions to using canned soups, etc. This goes together really quickly and cooks in the crock pot. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
8 ounces sour cream |
1 (7 ounce) round smoked gouda cheese |
1/3 cup roasted red pepper, strips (from a jar) |
1 (32 ounce) package frozen southern-style cubed hash brown potatoes, thawed |
Directions:
1. Remove red wax coating from cheese and cut cheese into 1/2-inch cubes.
2. Spray crock pot with nonstick coating spray. In medium bowl, combine soup, sour cream and cheese.; mix well. Gently stir in roasted pepper strips.
3. Arrange half of potatoes in crock pot. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
4. Cover and cook on Low for 5-6 hours.
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