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Creamy Cheese Potatoes

 Creamy Cheese Potatoes
10 ServingsPrep: 10 min. Cook: 3-1/4 hours

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

Directions

  • In a 3-qt. slow cooker coated with cooking spray, combine the soups
  • and butter. Stir in potatoes.
  • 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.
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.