Enjoy this creamy hash-brown potato side dish slow cooked with Gouda cheese, sour cream and canned mushroom soup - delightful comfort food!
Smoky Cheese and Potato Bake
- Prep Time 10 min
- Total 6 hr 10 min
- Servings 14
- Ingredients 5
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
Instructions
-
Step1Spray 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.
-
Step2Arrange 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.
-
Step3Cover; cook on low setting for 5 to 6 hours.
Nutrition
180
Calories
8g
Total Fat
6g
Protein
21g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 180
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 25mg
- 8%
- Sodium
- 320mg
- 13%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 10%
- 10%
- Calcium
- 14%
- 14%
- Iron
- 2%
- 2%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat;Tips from the Betty Crocker Kitchens
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