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No Fuss Party Potatoes

1 can cream of mushroom soup
1 cup sour cream
4 1/2 ounces chopped green chiles
1 1/2 cups shredded Colby-Monterey Jack cheese
32 ounces frozen hash brown cubes -- Southern style
3 green onions -- sliced
1/2 cup nacho flavored taco chips -- finely crushed


Spray 4 to 6 quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream, chiles and cheese; mix well. Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture; spread evenly. Cover; cook on high setting for 3 1/2 to 4 1/2 hours. Just before serving, sprinkle top with onions and chips.

Make Ahead Tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours. Add the chips just before serving.

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