SMOKEY CHEESE POTATO BAKE.....by.....Stacy
Smokey Cheese and Potatoe Bake 1 10-3/4 oz can condensed cream of mushroom soup 1 8 oz container sour cream 1 7 oz round hickory smoked Gouda cheese cut into 1/2 inch cubes 1/3 cup roasted red bell pepper strips 8 cups (32 oz) frozen southern style cubed hash brown potatoes (thawed) Spray 4 qt slow cooker with non stick cooking spray In medium bowl, mix soup, sour cream and cheese well. Carefully stir in roasted pepper strips Put approx half of the potatoes in the slow cooker and top with half of the sour cream mixture and make sure to spread it evenly. Top with the rest of potatoes and spread evenly and finish with remainig sour cream mixture DO NOT STIR!!!!! Cook on low 5-6 hours