Creamy Cheese Potatoes
From Farm and Ranch Magazine by Ann Christiansen
- 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
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.