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Slow-Cooker Smoky Cheese and Potato Bake

Betty Crocker Kitchens
Updated Sep 23, 2015
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Enjoy this creamy potato and cheese recipe made in slow cooker.

Slow-Cooker Smoky Cheese and Potato Bake

  • Prep Time 10 min
  • Total 5 hr 10 min
  • Servings 14
  • Ingredients 6
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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

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Cover and cook on low heat setting 5 to 6 hours. Sprinkle chives over potatoes before serving.

Nutrition

180 Calories
8g Total Fat
6g Protein
21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
Total Fat
8g
Saturated Fat
5g
Cholesterol
25mg
Sodium
320mg
Total Carbohydrate
21g
Dietary Fiber
1g
Protein
6g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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