Another Slow Cooker Side Dish

 

 

Slow cookers come in handy for so many different reasons. Sometimes they are a great way to make an extra side dish when the oven is taken up.

Here is a great slow cooker side dish we made recently.

Slow Cooker Smoky Cheese and Potato Bake

Ingredients:

1 can (10 3/4 ounces) condensed cream of mushroom soup
1 container (8 ounces) sour cream (1 cup)
1 (7 ounce) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes
1/3 cup drained roasted red bell pepper strips (from 7-ounce jar)
1 bag (32 ounces) frozen southern-style cubed hash brown potatoes (8 cups), thawed
2 tablespoons chopped fresh chives

Directions:

Spray 3 1/2-to 4-quart slow cooker with cooking spray. Mix soup, sour cream and cheese in medium bowl. Gently stir in bell pepper strips.

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

Cover and cook on low heat setting 5 to 6 hours. Sprinkle chives over potatoes before serving.

Makes 14 servings (1/2 cup each).

Recipe Notes: You can vary the taste by using whatever creamed soup you have on hand, such as cream of onion, chicken, broccoli, etc.

Source: Betty Crocker. You can find it here.

Notes: This was really tasty and it is an easy side dish to throw together and forget about until dinner time.