My boyfriend loves cheesy potatoes of all kinds too, so I couldn’t wait to make him this recipe at home. It makes a pretty good portion, so when it was just the two of us, I cut the recipe in half. We still had a few leftovers, but he just took them to work with him the following day and he said that they were just as good. Who knows, with a recipe like this in my back pocket, maybe I’ll be the next one getting married…. Check out what they are saying about this recipe over at Julie’s Eats & Treats:
“Incredibly delicious and cheesy galore. I’m in heaven!”
This crock pot potato dish is served at my house a few times a month. We just loves it!
Ingredients
1 (10 3/4 oz) Campbell’s cream of chicken soup
1 c. Daisy sour cream
1 Tbsp onion flakes
1/4 c. butter, melted
1/4 tsp salt
1/4 tsp pepper
1 (32 oz) frozen cubed hash brown potatoes, thawed
2 c. sharp Kraft cheddar cheese
Instructions
Combine the cream of chicken soup, sour cream, onion and butter in a large bowl. Add hash browns and 1 1/2 c. cheese and stir until combined. Pour into 4 qt slow cooker, cover.
Cook for 4-5 hours on low or until potatoes are tender. Sprinkle the remaining cheese over potatoes and continue to cook 5 minutes or until cheese is melted.
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Quick Tip: Use your own blend of all your favorite cheeses.
Thanks again to Julie’s Eats & Treats for this creamy and delicious recipe.