Smoky Cheese and Potato Bake

Name: Smoky Cheese and Potato Bake
Prep time: 6 h 10 min
Cook time: 6 h 10 min
Total time: 6 h 10 min
Yield: 14
Cuisine: Global
Ingredients: 305 grams condensed cream of mushroom soup; 198 grams round hickory-smoked Gouda cheese, cut into 1/2-inch cubes; 907 grams pkg. (8 cups) frozen southern-style cubed hash-brown potatoes, thawed; 79 milliliters roasted red bell pepper strips (from a jar); 227 grams (about 1 cup) sour cream

You can never have too many side dish recipes, so give Smoky Cheese and Potato Bake a try. This recipe serves 14. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 149 calories, 6g of protein, and 8g of fat per serving. Head to the store and pick up condensed cream of mushroom soup, round hickory-smoked gouda cheese, cream, and a few other things to make it today. From preparation to the plate, this recipe takes about 6 hours and 10 minutes.

Instructions

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.

Ingredients you will need

Cooking Spray

Sour Cream

Cheese

Pepper

Soup

Equipment you will use

Slow Cooker

Bowl

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.

Ingredients you will need

Sour Cream

Potato