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When we were growing up, Sunday dinners were always the best dinners . . . mom wouldn’t hold anything back. We always had a delicious roast or chicken or some type of amazing meat, along with hot rolls, a jello salad, and side dishes galore. It was always my favorite meal of the week. One of my favorite side dishes was my mom’s cheese potatoes – the ingredients were simple and they are so easy to throw together, but they are just so good. I adapted her recipe for the slow cooker and it was a sma

1 (28-32 oz) bag frozen hashbrowns
1 (10.75 oz) can cream of chicken soup ( I used 98% fat free )
1 cup sour cream ( I used light )
1 1/2 cups sharp cheddar cheese
2 tablespoons butter ( melted )
2 tablespoons diced onion
1/2 cup sharp cheddar cheese ( optional topping )
green onions ( sliced optional topping )
8
Spray slow cooker with non-stick cooking spray. Place all ingredients, except for 1/2 cup sharp cheddar cheese if you are using it as a topping, in a 4-5 quart slow cooker and mix until completely ...
See the full directions on my site
Nutritions

Calories
347

Sodium
353mg
14% DV

Fat
29g
45% DV

Protein
11g
22% DV

Carbs
3g
1% DV

Fiber
1g
4% DV

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