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Creamy Cheese Potatoes


  • 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 shredded cheddar cheese
  • 1 cup sour cream


  • 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.

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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