Potato Casserole (Recipe 1)
From: Crock-Pot: Recipe Collection
*1 can (10 and 3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/4 cup chopped onion
1/4 cup (1/2 stick) plus 3 tablespoons butter, melted, divided
1 teaspoon salt
2 pounds potatoes, peeled and chopped
2 cups (8 ounces) shredded cheddar cheese
1 and 1/2 to 2 cups stuffing mix (optional)
Combine soup, sour cream, onion, 1/4 cup butter, and salt in small bowl. Combine potatoes and cheese in Crock-pot. Pour soup mixture over potato mixture; mix well. Sprinkle stuffing mix over potato mixture; drizzle with remaining 3 tablespoons butter. Cover; cook on low 8-10 hours or high for 5-6 hours or until potatoes are tender.
*(Tip: I've found you need more liquid or it burns on the edges. Today I put in an extra can of cream of chicken, and it didn't burn.)
Cheesy Slow Cooker Potatoes (recipe 2)
From: Rival Crock-Pot: Incredibly Easy Recipes
1 bag (32 ounces) shredded hashbrowns
2 cans (10 and 3/4 ounces each) condensed cheddar cheese soup, undiluted
1 can (12 ounces) evaporated milk
1 cup chopped onion
Combine all ingredients in Crock-pot. Cover; cook on low for 6-8 hours.
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