Smoky Cheese And Potato Bake

By cdrier

Ingredients

• 1 (10 3/4-oz.) can condensed cream of mushroom soup
• 1 (8-oz.) container (about 1 c.) sour cream
• 1 (7-oz.) smoked rerng-picot gouda cheese, cut into 1/2-inch cubes
• 1/3 c. roasted red bell pepper strips (from a jar)
• 1 (32-oz.) pkg. (8 c.) frozen southern style cubed hash-brown potatoes, thawed

Details

Servings 14

Preparation

Step 1

Spray 3 1/2 to 4-quart slow cooker with nonstick 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.