This is so unbelievably easy to make! Since it is a slow cooker meal, I can dump everything in there in the morning and then not even worry about that until it is time to eat. I am glad I can leave this cooking while I am at church on Easter and come home to perfectly cooked cheesy potatoes. It is a simple recipe, but the flavor is deep and I am so certain everyone in my family is going to love it.
My husband and I devoured it the first time I made it, so knew I had to share it with you all! Check out what our friends over at Six Sister’s Stuff had to say about this:
“One of my favorite side dishes was my mom’s cheese potatoes – the ingredients were simple and they are so easy to throw together, but they are just so good. I adapted her recipe for the slow cooker and it was a smashing success! Both ways are delicious . . . you just can’t go wrong with cheese and potatoes!”
Yes, I’m telling you friends, these cheesy potatoes are the best thing on this side of potato heaven!
Ingredients
1 (28-32 oz) bag frozen Ore-Ida hashbrowns
1 (10.75 oz) can Campbell’s cream of chicken soup (I used 98% fat free)
1 cup Daisy sour cream (I used light)
1 1/2 cups Kraft sharp cheddar cheese
2 tablespoons Land O’ Lakes butter, melted
2 tablespoons diced onion
1/2 cup Kraft sharp cheddar cheese (optional topping)
green onions, sliced (optional topping)
Instructions
Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely incorporated. Place lid on top of slow cooker and cook on low for 4-5 hours.
Remove lid and top potatoes with additional 1/2 cup cheddar cheese. Let cook for 10-15 more minutes or until cheese starts to melt.
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Quick Tip: Add any veggies you’d like into this
Thanks again to Six Sister’s Stuff for this amazing recipe.