Smoky Cheese And Potato Bake Recipe

Ingredients

1

(10 3/4-oz.) can condensed cream of mushroom soup

1

(8-oz.) container (about 1 cup) sour cream

1

(7-oz.) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes

1/3

cup roasted red bell pepper strips (from a jar)

1

(32-oz.) pkg. (8 cups) frozen southern-style cubed hash-brown potatoes, thawed

Preparation

Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream and cheese; mix well. Gently stir in roasted pepper strips.

Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.

Cover; cook on low setting for 5 to 6 hours.

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