Prep: 15 minutes
Cook: 5-6 hours (low)
Makes: 12 servings
28 oz package frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
10.75 oz can condensed cream of chicken with herbs soup
1 c finely shredded smoked Gouda cheese (4 oz)
1 c finely shredded provolone cheese (4 oz)
8 oz package cream cheese, cut into cubes
3/4 c milk
1/4 c sliced leek or thinly sliced green onions
½ tsp ground black pepper
4 slices bacon, crisp-cooked and crumbled
In 4 quart slow cooker, combine thawed potatoes, soup, smoked Gouda cheese, provolone cheese, cream cheese, milk, leek, and pepper.
Cover and cook on low-heat setting for 5-6 hours. To serve, sprinkle with bacon.
Yum, even without the bacon!
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