TOTAL TIME: Prep: 10 min. Cook: 3-1/4 hours
MAKES: 10 servings

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 tablespoons butter, melted
  • 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream

Nutritional Facts

3/4 cup equals 278 calories, 17 g fat (10 g saturated fat), 52 mg cholesterol, 614 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.

Directions

  1. In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes.
  2. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in cheese and sour cream. Cover and cook 15-30 minutes longer or until heated through. Yield: 10 servings.
Originally published as Creamy Cheese Potatoes in Farm and Ranch Living April/May 2010, p30

Nutritional Facts

3/4 cup equals 278 calories, 17 g fat (10 g saturated fat), 52 mg cholesterol, 614 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.

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