Average Rating: 4.714285TOTAL TIME: Prep: 5 min. Cook: 3-1/2 hours
YIELD: 14 servings.Ingredients
- 1 package (32 ounces) frozen cubed hash brown potatoes
- 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
- 2 cups shredded Colby-Monterey Jack cheese
- 1 cup sour cream
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 carton (8 ounces) spreadable chive and onion cream cheese
Instructions
- 1. Place potatoes in a lightly greased 4-qt. slow cooker. In a large bowl, combine the soup, cheese, sour cream, pepper and salt. Pour over potatoes and mix well.
- 2. Cover and cook on low until potatoes are tender, 3-1/2 to 4 hours. Stir in cream cheese.
Nutrition Facts
3/4 cup: 214 calories, 13g fat (9g saturated fat), 42mg cholesterol, 387mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 6g protein.