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Smoky Cheese and Potato Bake

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By Betty Crocker Kitchens
Updated Oct 28, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Cover; 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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