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Creamy Cheese Potatoes


From Farm and Ranch Magazine by Ann Christiansen

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  • 1 can(10 3/4oz.)condensed cream of chicken soup,undiluted
  • 1 can(10 3/4oz.)condensed cream of mushroom soup,undiluted
  • 3 Tbsp.butter,melted
  • 1 pkg.(30oz.)frozen shredded hash brown potatoes,thawed
  • 2 cups(8oz.)shredded cheddar cheese
  • 1 cup(8oz.)sour cream


Servings 10


Step 1

In a 3 quart slow cooker coated with cooking spray,combine the soups and butter.Stir in potatoes.

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.


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