Slow Cooker Smoky Cheese And Potato Bake Recipe

Ingredients

1

can (10 3/4 ounces) condensed cream of mushroom soup

1

container (8 ounces) sour cream (1 cup)

1

round (7 ounces) hickory-smoked Gouda cheese, cut into 1/2-inch cubes

1/3

cup drained roasted red bell pepper strips (from 7-ounce jar)

1

bag (32 ounces) frozen southern-style cubed hash brown potatoes (8 cups), thawed

2

tablespoons chopped fresh chives

Preparation

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix soup, sour cream and cheese in medium bowl. Gently stir in bell pepper strips.

Arrange half of the potatoes in cooker. Top with half of the sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.

Cover and cook on low heat setting 5 to 6 hours. Sprinkle chives over potatoes before serving.

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