Saturday, April 21, 2012
Crockpot Cheesy Potatoes
* 10 oz. can condensed cream of mushroom soup
* 8 oz. container sour cream
* 1-1/2 cups shredded Cojack cheese
* 32 oz. pkg. frozen hash brown potatoes
Spray 4-6 quart slow cooker with cooking spray. Combine soup, sour cream and cheese in medium bowl and mix well. Pour half of potatoes into prepared crockpot. Top with half of sour cream mixture. Top with rest of potatoes, then remaining sour cream mixture, spreading evenly. Cover and cook on high for 3-1/2 to 4-1/2 hours. If you have a newer, hotter crockpot, check at 3 hours to see if the potatoes are tender.
Yield: 12 (1/2 cup) servings; 200 calories
Find original recipe here.