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Smokey Cheese

& Potato bake

INGREDIENTS

  • 1 can Cream of Mushroom

  • 8 oz Sour Cream 

  • 7 oz Smoked Gouda, shredded

  • 1/4 cup Roasted Red Pepper, Cut into larger chunks 

  • 32 oz Hash browns, cube style (thawed)

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Preparation

Spray 9x13 pan and preheat oven to 350

  • In a bowl, combine Cream of Mushroom, sour cream and cheese. Mix well. â€‹Stir in red peppers. ​

  • Arrange 1/2 potatoes in the pan, top with 1/2 of the sour cream mix. Top again with rest of the potatoes and mix. 

  • Cook 30-45 minutes until bubbly. â€‹â€‹â€‹â€‹â€‹

​​Slow-cooker method: ​

  • ​Spray slow cooker and layer potatoes with sour cream mix, do not stir. Cover and cook on low for 5-6 hours. ​

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