Smoky Cheese and Potato Bake

Looking for a creamy side dish? Then check out these delicious hash-brown potatoes that are slow cooked with Gouda cheese, sour cream and canned mushroom soup.

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

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
  • 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 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 Cover; cook on low setting for 5 to 6 hours.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    180
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    320mg
    320%;
    Total Carbohydrate
    21g
    21%
    (Dietary Fiber
    1g
    1%
      Sugars
    2g
    2%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    10%;
    Calcium
    14%;
    Iron
    2%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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