|Nutritional Guidelines (per serving)|
|Servings: 12 portions (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This super simple and rich side dish uses frozen hash brown potatoes in a wonderful four-ingredient recipe. Crockpot cheesy potatoes are delicious, just perfect for entertaining and for busy days during the holidays. It's also perfect any other time of the year when you want a comforting and delicious side dish that's easy to make.
You can use other flavors of condensed soup in this recipe if you'd like; try cream of potato soup for concentrated flavor. Or use 1-1/4 cups of Alfredo sauce, or make your own thick white sauce. Different types of cheese are also good, from Gouda to Havarti to Swiss. Or go a different route and use Pepper Jack cheese or Colby or Cheddar. Use your favorite cheeses in this easy recipe. Just make sure that the sauce and the cheese complement each other.
You can make this recipe into a main dish if you'd like with some simple additions. Add some frozen fully cooked meatballs (thaw them first in the microwave oven), stir in some cubed chopped cooked chicken or turkey, or add pieces of leftover ham. Cook the recipe just as directed with the frozen potatoes and the sauce.
- 1 (10-ounce) can condensed cream of mushroom soup
- 1 (8-ounce) container sour cream
- 1-1/2 cups shredded Cojack cheese
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
- 1 (32 to 40 ounce) package frozen hash brown potatoes
Spray a 4 to 5-quart slow cooker with nonstick cooking spray.
Combine the soup, sour cream, cheese, marjoram, and salt and pepper to taste in a medium bowl and mix well using a wire whisk so you know that all of the ingredients are well blended.
Pour half of the frozen potatoes into the prepared crockpot and smooth out the top. Don't pack the potatoes down, since you want the sour cream mixture to permeate the potatoes. If you're adding meatballs or cooked meat, add it here. Top with half of the sour cream mixture. Top with the rest of the potatoes, (then the rest of the meat, if using) then the remaining sour cream mixture, spreading evenly.
Cover the slow cooker and cook on high for 3-1/2 to 4-1/2 hours. If you have a newer, hotter crockpot, check at 3 hours to see if the potatoes are tender. You can also cook this recipe on low for 7 to 9 hours until the potatoes are tender and the casserole is bubbling. Serve immediately.