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Smoky Cheese and Potato Bake
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Prep Time:
10 minutes
Total Time:
6 hours 10 minutes
Creamy hash browns cooked with Gouda cheese, sour cream, and mushroom soup - ultimate comfort food!
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
Instructions:
  • Prepare your slow cooker by coating it with a layer of nonstick cooking spray. In a medium bowl, thoroughly combine the soup, sour cream, and cheese. Carefully fold in the roasted pepper strips.
  • Layer half of the potatoes in a greased slow cooker, followed by half of the sour cream mixture spread evenly. Add remaining potatoes and sour cream mixture on top, spreading evenly without stirring.
  • Cover and let it simmer on a low setting for 5 to 6 hours.

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