Creamy Cheese Potatoes Recipe photo by Taste of Home
Creamy Cheese Potatoes
TOTAL TIME: Prep: 10 min. Cook: 3-1/4 hours
YIELD: 10 servings.
This easy potato dish is a comfort food classic. It’s popular at winter gatherings. —Greg Christiansen, Parker, Kansas
Ingredients
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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3 tablespoons butter, melted
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1 package (30 ounces) frozen shredded hash brown potatoes, thawed
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2 cups shredded cheddar cheese
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1 cup sour cream
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Minced fresh parsley, optional
Directions
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1.
In a 3-qt. slow cooker coated with cooking spray, combine the soups and butter. Stir in potatoes.
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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. If desired, top with additional shredded cheddar cheese and minced fresh parsley.
Nutrition Facts
3/4 cup: 278 calories, 17g fat (10g saturated fat), 52mg cholesterol, 614mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 9g protein.
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