Smoky Cheese and Potato Bake

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  • 10 min prep time
  • 6 hr 10 min total time
  • 5 ingredients
  • 14 servings

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

Directions

  1. 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. 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. 3 Cover; cook on low setting for 5 to 6 hours.

Notes

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Recipe Step Photos

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