Smoky Cheese and Potato Bake
Enjoy this creamy hash-brown potato side dish slow cooked with Gouda cheese, sour cream and canned mushroom soup - delightful comfort food!
1 (10.75 ounce) can condensed cream of mushroom soup*
1 (8 ounce) container (about 1 cup) sour cream
1 (7 ounce) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes
1/3 cup roasted red bell pepper strips (from a jar)
1 (32 ounce) package (8 cups) frozen southern-style cubed hash-brown potatoes, thawed
Spray a 3 1/2 to 4 quart slow cooker with 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.
Preparation Time: 10 minutes
Cook Time: 6 hours
Gouda is Holland's most famous cheese. Hickory-smoked Gouda is a nice flavor departure from Gouda's usual mild nutty flavor. Remove the red wax coating before cutting the cheese into cubes.
* Substitute condensed cream of celery soup for the mushroom soup.
To thaw the potatoes, simply let the package thaw in the refrigerator overnight. Or, place the potatoes in a covered, 2-quart, microwave-safe glass casserole. Microwave on HIGH for 5 to 6 minutes or until thawed, stirring twice.
Amount per serving (1/2 cup): Calories 180 (Calories from Fat 70), Total Fat 8 g (Saturated Fat 5 g, Cholesterol 25 mg; Sodium 320 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g, Sugars 2 g), Protein 6 g; Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat