Smoky Cheese and Potato Bake, oven bake or (slow cooker)

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Ingredients

1. 1 (32 oz) pkg frozen southern-style hash brown potatoes, thawed
2. 1 (10.75 oz) can cream of mushroom soup
3. 1 (8 oz) container sour cream (1 c)
4. 1 (7 oz) round smoked Gouda, Longhorn or Cheddar cheese, shredded or cut into 1/2 inch cubes
5. 2 oz butter, melted (1/2 stick)
6. 6 to 8 green onions, chopped
7. salt to taste
8. pepper to taste
9. cooking spray

Instructions

Oven Method

1. Preheat oven to 350°F.
2. Spray 9x13 inch casserole dish with cooking spray.
3. In large bowl, combine soup, sour cream, cheese, butter, salt, and pepper; mix well.
4. Gently stir in green onions.
5. Stir in potatoes, mix well.
6. Transfer to prepared casserole dish.
7. Bake at 350°F for 1 hour.

Slow Cooker Method

1. Spray 3 1/2 to 4 qt slow cooker with cooking spray.
2. In large bowl, combine soup, sour cream, cheese, butter, salt, and pepper; mix well.
3. Gently stir in green onions.
4. Stir in potatoes, mix well.
5. Transfer potato mixture to the slow cooker.
6. Cover; cook on Low setting for 5 to 6 hours.

Picture of Recipe