This super simple and rich side dish uses frozen hash brown potatoes in a wonderful four ingredient recipe.
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 12 (1/2 cup) servings
- 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.
You can use any type of grated cheese that you'd like in this easy recipe. And you can change the soup flavor too. Just be sure that it's a mild and creamy soup that goes well with the cheese.
Fat: 10 grams
Sodium: 270 mg